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1
Place chocolate into bowl; microwave 1 minute.
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2
Continue microwaving, stirring every 15 seconds, until chocolate is melted and smooth.
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3
Cool 5 minutes.
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4
Place 2/3 cup butter into another bowl; beat at medium speed 30 seconds.
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5
Add melted chocolate; continue beating until combined.
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6
Add sugar; beat until well mixed.
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7
Add egg, milk, 1 1/2 teaspoons vanilla and peppermint extract; continue beating until well mixed.
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8
Add flour, baking powder and salt; beat at low speed until well mixed.
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9
Divide dough in half.
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10
Shape each half into ball; flatten slightly.
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11
Wrap each in plastic food wrap; refrigerate at least 1 hour or until firm.
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12
Heat oven to 375F.
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13
Roll out dough, one-half at a time, on lightly floured surface (keeping remaining dough refrigerated) to 1/4 inch thickness.
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14
Cut out using 5-inch reindeer cookie cutter.
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15
Place onto ungreased cookie sheets.
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16
Bake 6-8 minutes or until edges are firm.
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17
Remove to cooling rack; cool completely.
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18
Spread glaze onto cookies.
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19
Sprinkle cookies with coarse grain sugar and tiny stars.
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20
Place silver dragees on each reindeer for the eye and harness.
