Sugar & Spice Reindeer

  1. Combine flour, baking powder, salt, cinnamon, allspice and cloves in bowl; set aside.
  2. Combine sugar and 1/2 cup butter in bowl; beat at medium speed, scraping bowl often, until creamy.
  3. Add egg, whipping cream and 1 teaspoon vanilla; continue beating until well mixed.
  4. Add flour mixture gradually, beating at low speed after each addition.
  5. Divide dough in half.
  6. Shape each half into a ball; flatten slightly.
  7. Wrap each in plastic food wrap; chill at least 2 hours or overnight until firm.
  8. Heat oven to 400F.
  9. Roll out dough, one-half at a time (keeping remaining dough refrigerated), on lightly floured surface to 1/8-inch thickness.
  10. Cut with 3-inch heart-shaped cookie cutter.
  11. Place 1 inch apart onto large ungreased cookie sheets.
  12. Bake 5-8 minutes or until edges are lightly browned and center is set.
  13. Cool 1 minute on cookie sheets; remove to cooling rack.
  14. Cool completely.
  15. Combine powdered sugar, 1/2 cup butter and 2 teaspoons vanilla in bowl; beat at low speed, adding enough milk for desired frosting consistency.
  16. Reserve 1/4 cup frosting.
  17. Add melted chocolate to remaining frosting; continue beating until well mixed.
  18. Frost cooled cookies.
  19. Set 2 pretzels on top of heart to form antlers.
  20. Create 2 eyes using reserved white frosting; top with brown candy-coated chocolate piece.
  21. Place red gumdrop onto frosting for nose, cut-side down.

flour, baking powder, salt, ground cinnamon, ground allspice, ground cloves, sugar, butter, egg, o lakesreg, vanilla, powdered sugar, butter, vanilla, milk, baking chocolate, chocolate covered pretzels, brown candycoated, red gumdrops

Taken from www.landolakes.com/recipe/3340/sugar-spice-reindeer (may not work)

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