Reindeer Cookies

Source: Better Homes and Gardens: Ultimate Cookies, 2009

Ingredients:

1/2 c. butter, softened

1/2 c. shortening

1 c. sugar

1/4 c. unsweetened cocoa powder

1 tsp. baking powder

1/4 tsp. salt

1 egg

1 tsp. vanilla

2 1/4 c. all purpose flour

Miniature pretzel twists

Red candied cherries

Miniature candy-coated semisweet chocolate pieces

Directions:

In a large mixing bowl beat butter and shortening with an electric mixer on medium to high speed for 30 seconds. Add sugar, cocoa powder, baking powder, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Divide dough in half. If necessary, cover and chill about 1 hour or until dough is easy to handle.

Preheat oven to 350. On a lighly floured surface, roll half of the dough at a time into an 8 inch square. Cut each square into sixteen 2-inch squares. Halve each square diagonally to make 64 triangles. Place two inches apart on an ungreased cookie sheet.

For each reindeer, place two pretzel twists just under a long edge of a triangle for antlers. Add a halved red candied cherry for nose and miniature chocolate pieces for eyes. Bake for 8 to 10 minutes or until edges are lightly browned. Transfer to a wire rack and let cool.