1 cup softened butter
1 1/2 cups sugar
1/3 cup cocoa
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
3 eggs
1 teaspoon vanilla
3 1/4 cups flour
72 small pretzel twists
72 candy-coated milk chocolate pieces
36 small red gum drops

Beat butter on medium to high speed for 30 seconds. Add sugar, cocoa, cream of tartar, baking soda and salt. Beat till combined, scraping sides of bowl occasionally. Beat in eggs and vanilla till combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour.
Divide dough into 6 equal portions. Wrap portions in waxed paper or plastic wrap. Chill for 3 hours till dough is easy to handle.
Heat oven to 375°F. On a lightly floured surface, roll each dough portion into a circle 6 inches in diameter. Using a knife, cut each circle into 6 wedges. Place wedges 2 inches apart on an ungreased cookie sheet.
For antlers, on each triangle lightly press a pretzel into the upper corners. Press in chocolate pieces for eyes. For a nose, press a red gumdrop into the dough triangle about 1/2 inch from the point.
Bake for 7-9 minutes till edges are firm. Do not overbake. Cool on cookie sheet for 1 minute. Transfer cookies to rack to cool completely.