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Chocolate Reindeer

 Chocolate Reindeer
These cute cutout reindeer really fly off the plate when my brother's around. They're his favorite! The subtle chocolate color and taste make them a nice alternative to plain vanilla sugar cookies. —Lisa Rupple, Keenesburg, Colorado
36 ServingsPrep: 30 min. + chilling Bake: 10 min./batch


  • 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 milk
  • Blue pearl dragees


  • 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.
  • Preheat oven to 375°. 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 baking sheets.
  • Bake 8-9 minutes. Immediately press a Red Hot onto each nose. Cool on
  • pans 2 minutes. Remove to wire racks to cool completely.
  • If desired, combine confectioners' sugar and enough milk to reach a

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Chocolate Reindeer (continued)

Directions (continued)

  • 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. Yield: about 3 dozen.