Das.OC.

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Sat Dec 5

(via thelovelybones)

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prettyfoods:

megannjanel:

Reindeer Cookies Recipe
INGREDIENTS 1 roll (16.5 oz) Pillsbury® refrigerated gingerbread or peanut butter cookies 64 small pretzel twists 64 semisweet chocolate chips (about 1/4 cup) 16 candied cherries, cut in half, if desiredDIRECTIONS 1. Heat oven to 350°F. With hands, shape roll of cookie dough into triangle-shaped log. (If dough is too soft to cut, place in freezer 30 minutes.) 2. With thin sharp knife, cut dough into 32 (1/4-inch-thick) triangular slices; on ungreased cookie sheets, place 2 inches apart. Place 2 pretzel twists on each triangle near corners for antlers. 3. Bake 7 to 11 minutes or until set. While warm, lightly press 2 chocolate chips into each cookie for eyes and 1 cherry half for nose. Remove from cookie sheets. Let stand until chocolate chips are set, about 15 minutes. Store between sheets of waxed paper in tightly covered container.
(via pillsburyrecipes)

megannjanel:

Reindeer Cookies Recipe

INGREDIENTS
1 roll (16.5 oz) Pillsbury® refrigerated gingerbread or peanut butter cookies
64 small pretzel twists
64 semisweet chocolate chips (about 1/4 cup)
16 candied cherries, cut in half, if desired

DIRECTIONS
1. Heat oven to 350°F. With hands, shape roll of cookie dough into triangle-shaped log. (If dough is too soft to cut, place in freezer 30 minutes.)

2. With thin sharp knife, cut dough into 32 (1/4-inch-thick) triangular slices; on ungreased cookie sheets, place 2 inches apart. Place 2 pretzel twists on each triangle near corners for antlers.

3. Bake 7 to 11 minutes or until set. While warm, lightly press 2 chocolate chips into each cookie for eyes and 1 cherry half for nose. Remove from cookie sheets. Let stand until chocolate chips are set, about 15 minutes. Store between sheets of waxed paper in tightly covered container.

(via pillsburyrecipes)