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One day in advance: On waxed paper-covered board, using royal icing, pipe a pair of tip 3 antlers in dark brown for each horse cookie; let dry overnight.
Prepare dough recipe; roll out dough. Using horse cutter from set, cut 2 cookies for each treat. Using knife, cut one 1 in. square and two 1 x 1 1/2 in. rectangle cookies for each treat. Bake and cool.
Decorate front of one horse cookie and back of another. Using royal icing, pipe tip 12 band runner. Overpipe tip 2 red outline stripes.
Outline and pipe in reindeer with tip 10 in light brown. Add tip 2 hooves and dot eye in dark brown, tip 3 dot tail and pull-out ears in light brown.
Pipe tip 3 band bridle and harness in green; add tip 2 red dots. Attach antlers with royal icing.
Assemble candy holder. Attach long edges of two rectangle cookies and one square cookie to form a "U" shape on back of one decorated cookie, forming candy holder.
Attach with royal icing; let set. Attach other decorated cookie on top; let set. Attach antlers with royal icing.
Fill holder with candy-coated chocolates.
Note: Combine Red-Red and Christmas Red for red shade shown.