REINDEER MEAT RECIPES

Steps:

• In large bowl, break up cookie dough; stir in molasses. Add flour, cinnamon, ginger, allspice and cloves; mix thoroughly with hands until blended. (DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH FLOUR.)
• With hands, shape cookie dough into 8-inch log. Shape into triangle-shaped log. Place in freezer 45 minutes or in refrigerator 1 to 2 hours until firm.
• Heat oven to 350°F. With thin sharp knife, cut dough into 30 (1/4-inch) slices. On ungreased cookie sheets, place 2 inches apart. Place 2 pretzel twists on each triangle near corners for antlers.
• Bake 8 to 10 minutes or until set and light golden brown. While warm, lightly press 2 chocolate chips into each cookie for eyes and gumdrop for nose. Cool 3 minutes; remove from cookie sheets to cooling racks. Let stand until chocolate chips are set, about 15 minutes. Store between sheets of waxed paper in tightly covered container.

Steps:

• Heat oven to 350°F. Place cookies 2 inches apart on ungreased cookie sheets; shape each cookie into oval (do not flatten).
• Bake 11 to 15 minutes or until edges are golden brown. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 20 minutes.
• Melt candy coating as directed on package. Working with one cookie at a time, dip top of cookie into melted candy coating, letting excess drip off. Place 2 pretzel halves on top of cookie for antlers, 2 candy eyeballs for eyes and 1 mint candy for nose. Repeat with remaining cookies. Store in airtight container.