Gingersnap Reindeer Cookies

Ingredients:

• 1 package Cassavaberry Gingersnap Cookie Mix
• Reindeer antlers, your choice;   We used @fitjoy grain free pretzels.
• Reindeer eyes, your choice;  We used peanut butter chips for our reindeer.
• Reindeer noses, your choice;  We used cranberries.

Directions:

1. Preheat oven to 375F.
2. Make cookie dough according to package directions.  
3. On your baking sheet, make a triangular deer head using 1 TBSP cookie dough, forming a triangle, about 1 ¼ inch wide x 1 ½ inch tall. 
4. Press in 2 pretzels to the top corners of the head for antlers. 
5. Press in eyes and nose decorations.   
6. Bake for 7-9 minutes. 
7. Cool on cookie sheet until the reindeer have firmed up enough to move them to the cooling rack.  Store in covered container.