Frosted Reindeer Cookies - cooking recipe

Ingredients

1 roll Pillsbury(R) refrigerated sugar cookie dough
1/4 cup all-purpose flour
1 cup vanilla creamy ready-to-spread frosting
64 small pretzel twists
64 semisweet chocolate chips
16 gumdrops, cut in half

Preparation

In large bowl, break up cookie dough. Stir or knead in flour until well blended. Reshape into triangle-shaped log. If too soft to cut into slices, refrigerate up to 30 minutes.
Heat oven to 350 degrees F. With thin sharp knife, cut dough into 32 (1/4-inch) triangular slices. On ungreased cookie sheets, place slices 2 inches apart.
Bake 7 to 11 minutes or until set. Cool 1 minute; remove from cookie sheets to cooling rack. Cool completely, about 15 minutes.
Frost cookies with frosting. Place 2 pretzel twists on each triangle near corners for antlers. Lightly press 2 chocolate chips into each cookie for eyes and 1 halved gumdrop for nose. Store between sheets of waxed paper in tightly covered container.