Chocolate Reindeer

Directions

1. In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. In another bowl, whisk flour, cocoa and baking soda; gradually beat into creamed mixture. Refrigerate, covered, at least 2 hours or until easy to handle.
2. Preheat oven to 375°. On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with a 3-1/2-in. reindeer-shaped cookie cutter. Place on greased baking sheets.
3. Bake 8-9 minutes. Immediately press a Red Hot onto each nose. Cool on pans 2 minutes. Remove to wire racks to cool completely.
4. If desired, combine confectioners' sugar and enough milk to reach a piping consistency. Place mixture in a pastry bag fitted with a small round tip; fill with icing. Pipe around edges of cookies and add a dragee or the eye.