2 tubes (200 g each) Decorating Cookie Icing chocolate icing
32 candy eyes
16 small round chocolate-covered creamy mints
1 tube (200 g) Decorating Cookie Icing white icing
PREP TIME
1h15m
COOK TIME
3h15m
TOTAL TIME
4h30m
YIELD 16 servings
Instructions
In large bowl, beat cookie mix, flour, butter and egg with electric mixer on low speed just until blended. Shape into ball. Flatten dough to 1/2-inch thickness; wrap in plastic wrap. Refrigerate 3 hours or until very firm.
Heat oven to 350°F. Unwrap dough; on well-floured surface, roll dough to 1/4-inch thickness. Cut with floured 3 1/2-inch gingerbread boy cookie cutter. On ungreased baking sheets, place cutouts 2 inches apart. Refrigerate on cookie sheets 10 minutes. Bake 9 to 10 minutes or until edges are lightly golden brown. Remove from baking sheets to cooling racks. Cool completely, about 30 minutes.
Turn each cookie upside down to look like reindeer face. Outline cookie with chocolate icing; fill in and spread icing with toothpick. Attach candy eyes and mint for nose. Decorate with white icing to look like antlers. Let stand until set.