Sweet and Salty Chocolate Reindeer

Directions

1. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. Combine the flour, cocoa, cream of tartar, baking soda and salt; gradually add to creamed mixture and mix well.
2. Divide dough into 8 portions; cover and refrigerate for at least 2 hours.
3. Preheat oven to 375°. On a lightly floured surface, roll each portion into a 6-in. circle; cut into 6 wedges. Place 2 in. apart on ungreased baking sheets. Press in pretzels for antlers, baking bits for eyes and a gumdrop for the nose.
4. Bake 7-9 minutes or until set. Cool 1 minute before removing from pans to wire racks. Store in an airtight container.