1 cup firmly packed brown sugar
1 teaspoon maple flavoring
1 1/2 cups all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon baking soda
48 large pretzel twists, broken in half
96 brown candy-coated milk chocolate pieces*
16 small red spice gumdrops, sliced 1/4-inch thick (3 slices per gumdrop)
Combine brown sugar, butter and maple flavoring in bowl. Beat at medium speed until creamy. Add egg; continue beating until well mixed. Add flour, baking powder and baking soda; beat at low speed until well mixed.
Divide dough in half. Roll each half into 6-inch log. Wrap each in plastic food wrap. Refrigerate at least 2 hours until firm.
Heat oven to 350°F.
Cut 1 log at a time, keeping remaining log refrigerated, into 1/4-inch slices with sharp knife. Place each slice onto ungreased cookie sheet; pinch 1 end of slice to form triangle-shape. Press 2 pretzel pieces into dough on wide end for antlers, 2 chocolate pieces for eyes and 1 gumdrop piece for nose.
Bake 8-11 minutes or until lightly browned. Cool 1 minute on cookie sheets; remove to cooling racks. Cool completely.
Store between sheets of waxed paper in loosely covered container.
*Substitute chocolate chips, pressing into cookies immediately after baking.
- Be sure dough is well chilled so cookies retain their shape while baking.
- This dough can be made ahead and stored in the freezer up to 1 month. Place wrapped logs in resealable freezer bag. Let dough thaw in refrigerator.