Max’s HUGS Blossom

Remove wrappers from 48 candies; set aside.

Beat 1 cup butter, 1-1/3 cups sugar, 2 egg yolks, 2 Tbsp milk and 2 tsp vanilla in large bowl until well blended.

Stir together 2 cups flour, 2/3 cup cocoa and ½ tsp salt; gradually add to butter mixture, beating until well blended.

Refrigerate dough 1 to 2 hours or until firm enough to handle.

Heat oven to 350°F. Line cookie sheet with parchment paper or lightly grease.

Shape dough into 48 equal (about 1-¼ inch) balls; roll in ½ cup sugar. Place on prepared cookie sheet.

Bake 10 to 12 minutes or until set. Cool 10 minutes and remove from cookie sheet to wire rack.

Press a candy piece into center of each cookie.

Break pretzels in half to look like antlers. Press the bottom of the pretzel slightly into the cookie and lean against the candy piece. Cool completely.

Optional: Place frosting in a pipping bag or zip lock bag. Cut a small hole or use a small pipping tip to make a line of frosting near the edge of the cookie. Pipe two small beads on either end of the line to create a bone for Max.