Chocolate Spritz Reindeer Cookies

Salty pretzel "antlers" complement sweet chocolate reindeer "faces" for cookies that kids of all ages will enjoy! MORE+ LESS-

By Betty Crocker Kitchens

October 20, 2014

Make with

Gold Medal Flour

Ingredients

cup butter, softened

1/2

cup powdered sugar

1/2

cup packed brown sugar

1/4

cup unsweetened baking cocoa

tablespoons milk

teaspoon vanilla

egg yolk

cups Gold Medal™ all-purpose flour

large pretzel twists

miniature candy-coated chocolate baking bits

120

miniature chocolate chips

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1

Heat oven to 375°F. In large bowl, beat butter with electric mixer on medium speed until light and fluffy. Beat in sugars and cocoa until well blended. Beat in milk, vanilla and egg yolk. On low speed, slowly beat in flour until well blended, scraping bowl occasionally.
2

Fit heart template in cookie press; fill cookie press with dough. Place pretzels onto lightly floured surface. Force dough through template on top of flat, bottom end of each pretzel twist (two rounds at top of pretzel will form the antlers). Press 2 baking bit at upper part of heart to make eyes, and 1 chocolate chip to make nose on each reindeer. Place reindeer on ungreased cookie sheet.
3

Bake 8 to 10 minutes or until cookies are firm, but not browned. Remove from pans to cooling rack. Cool completely, about 15 minutes.

If you don't have a cookie press, shape dough into 1 1/4-inch balls. Press 1 ball over bottom of 1 pretzel, pinching bottom in to form nose.
These cookies get their name from the word "spritzen," which is German for "to squirt or spray."