2-3/4 cups all-purpose flour
1-1/4 teaspoons baking soda
1/2 teaspoon salt
3/4 cup butter, cubed
1-1/2 cups packed brown sugar
2 tablespoons water
2 cups semisweet chocolate chips
2 large eggs
1/2 teaspoon almond extract
1 can (16 ounces) chocolate frosting
DECORATIONS:
Candy eyes
Reese's mini white peanut butter cups
Miniature pretzels
Peanut butter M&M's
1. Whisk together flour, baking soda and salt. Place butter, brown sugar and water in a large saucepan; cook and stir over low heat until butter is melted. Remove from heat; stir in chocolate chips until smooth. Stir in eggs and extract. Stir in flour mixture. Let stand until firm enough to shape, about 15 minutes.
2. To freeze dough, shape level tablespoonfuls of dough into balls; flatten each to 1/4-in. thickness. Place in a covered container, separating layers with waxed paper; freeze until firm. (May be frozen up to 3 months.)
3. To bake, preheat oven to 350°. Place frozen dough portions 2 in. apart on greased baking sheets. Bake until set, 12 to 14 minutes. Remove from pans to wire racks; cool completely.
4. Spread cookies with frosting, reserving a small amount for mouths. Decorate faces with candy eyes; add peanut butter cups for snouts, pretzels for antlers and M&M's for noses. Pipe mouths with reserved frosting.
TOTAL TIME: Prep: 55 min. Bake: 15 min./batch + cooling
YIELD: about 5 dozen.
Nutrition Facts
1 cookie: 122 calories, 6g fat (3g saturated fat), 12mg cholesterol, 83mg sodium, 18g carbohydrate (13g sugars, 1g fiber), 1g protein.