1 roll (16.5 oz) Pillsbury® refrigerated gingerbread or peanut butter cookies
64 small pretzel twists
64 semisweet chocolate chips (about 1/4 cup)
16 red gumdrops
Heat oven to 350°F. Unwrap the roll of refrigerated cookie dough. With hands, shape the roll into a triangle-shaped log. (If dough is too soft to cut, place in freezer 30 minutes.)
With thin sharp knife (or cheese cutter), cut dough into 32 (1/4-inch-thick) triangular slices. Place triangular cookie wedges on ungreased cookie sheets about 2 inches apart. Place 2 pretzel twists on each triangle near corners to form the reindeer antlers.
Place cookies in the oven and bake according to package directions (about 7 to 11 minutes). While still warm, lightly press 2 chocolate chips into each cookie for eyes and 1 red gumdrop for nose. Let cookies stand on the sheet for a few minutes to cool.
Remove from cookie sheets and move to cooling rack or hard surface. Let cookies stand until chocolate chips are set, about 15 to 30 minutes. If the kids don't eat all the reindeer cookies, they can be stored between sheets of waxed paper in tightly covered container.
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