Reindeer Cookies

The Record’s “Recipe of the Week”:
Reindeer Cookies by Marie Miles

17-1/2 oz. package peanut butter cookie mix
1/3 cup vegetable oil
1 egg
60 miniature pretzel twists
60 semisweet chocolate chips
30 red hot candies

In a mixing bowl, combine the dry cookie mix, oil, and egg. Beat until well mixed. Shape into a 7-1/2 inch roll. Wrap in plastic wrap. Refrigerate for 1 hour. Unwrap & cut into 1/4 inch slices. Place 2 inches apart on ungreased baking sheets. Using your thumb and forefinger, make a slight indention one-third of the way down the sides of each slice. Press in pretzels for antlers, chocolate chips for eyes, & a red hot for the nose. Bake at 350° for 9 to 11 minutes or until light brown. Remove to wire racks to cool. Makes 2-1/2 dozen.