• Combine 1 cup softened butter, sugar and egg in large bowl. Beat at medium speed, scraping bowl often, until creamy.
  1 cup unsalted butter, 1 cup granulated white sugar, 1 large egg
• Add orange juice and 1 tablespoon vanilla. Continue beating, scraping bowl often, until well mixed.
  2 Tablespoons orange juice, 1 Tablespoon vanilla
• Add flour and baking powder; beat at low speed until well mixed.
  2 1/2 cups all purpose flour, 1 teaspoon baking powder
• Divide dough into thirds. Shape each third into a ball; flatten slightly. Wrap each in plastic food wrap; refrigerate 2 to 3 hours or until firm. (I prepped mine the night before)
• When ready to bake, heat oven to 400°F.
• Roll out dough, one-third at a time, on lightly floured surface (keeping remaining dough refrigerated), to 1/8- to 1/4-inch thickness. Cut with 3-inch cookie cutters. Place 1 inch apart onto ungreased cookie sheets lined with parchment paper or silicone mats.
• Bake 6-10 minutes or until edges are lightly browned.
• Let stand 1 minute on cookie sheet; remove to cooling rack. Cool completely.

To Decorate

• Melt the baking chips in a microwave safe bowl with the coconut oil - 30 seconds, stir, 30 seconds, stir, until smooth.
  1/4 cup Ghirardelli baking chips, 1 teaspoon coconut oil
• Put the melted chocolate into a plastic baggie. Snip the tip (very tip - small cut) to pipe the antlers and noses on.
• Attach the mini M&M noses to the chocolate "glue".
  30 mini red M&M's
• Let set then enjoy!