My Reindeer Ginger"head" Cookies
1 package Betty Crocker gingerbread cookie mix
1/3 C lukewarm water
28 small pretzel twists
56 semi-sweet baking chips
28 red and green M&M's
1.Mix gingerbread mix (dry) and lukewarm water until dough forms. Cover and refrigerate about 15 minutes or until dough is easy to handle. Wrap dough in plastic wrap, leaving ends open. Roll dough into log about 7 inches long. Close ends of plastic wrap; refrigerate at least 2 hours.
2.Meanwhile, cut pretzels lengthwise in half, placing large knife on pretzel and pressing down on knife with palm of hand to cut pretzel in one motion. Preheat oven to 400°F. Unwrap log; cut into 1/4-inch slices. Place slices about 2 inches apart on ungreased cookie sheet, or a cookie sheet with nonstick tinfoil or parchment paper. Reshape cookies if necessary. Insert 2 pretzel halves into top of each cookie slice for reindeer antlers. Bake 6 to 8 minutes or until edges are firm. Cool 1 minute; remove from cookie sheet to wire rack. Immediately press in 2 chocolate chips for eyes and the M&M for the nose. Cool completely, about 30 minutes. (I would suggest not moving the cookies at all while cooling because the chocolate chips might run.) Put in the freezer right away if you do want the cooling process to go faster.
3.Store in airtight container. If you are going to freeze them like I did, I took a foil pan(from the Dollar Store) and did one layer of cookies, then a sheet of tinfoil, followed by another layer and then topped the pan off with tinfoil. This method is a nice way to ensure your cookies don't freeze on top of each other, or break as easily.