Chocolate Reindeer

• 1 cup butter, softened
• 1 cup sugar
• 1/2 cup packed brown sugar
• 1 egg
• 1 teaspoon vanilla extract
• 2-1/4 cups all-purpose flour
• 1/2 cup baking cocoa
• 1 teaspoon baking soda
• 44 Red Hots
• 1-1/2 cups confectioners' sugar
• 2 to 3 tablespoons whole milk
• Blue pearl dragees

1. In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. In another bowl, whisk flour, cocoa and baking soda; gradually beat into creamed mixture. Refrigerate, covered, at least 2 hours or until easy to handle.
2. Preheat oven to 375u0b0. On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with a 3-1/2-in. reindeer-shaped cookie cutter. Place on greased
3. .
4. Bake 8-9 minutes. Immediately press a Red Hot onto each nose. Cool on pans 2 minutes. Remove to wire racks to cool completely.
5. If desired, combine confectioners' sugar and enough milk to reach a piping consistency. Place mixture in a resealable plastic bag; cut a small hole in a corner of bag; fill with icing. Pipe around edges of cookies and add a dragee or the eye.

butter, sugar, brown sugar, egg, vanilla, flour, baking cocoa, baking soda, red, sugar, milk, pearl dragees

Taken from www.tasteofhome.com/recipes/chocolate-reindeer/ (may not work)