Gingerbread cookies
SERVES : 10
INGREDIENTS :
- 1 package gingerbread cake and cookie mix
- 1/4 cup hot water
- 2 tablespoons all-purpose flour
- 2 tablespoons butter or margarine -- melted
- Sugar
- 1 tub Rich & Creamy vanilla ready-to-spread frosting
METHOD
- Miniature chocolate chips, raisins, cut-up gumdrops, colored sugar, miniature marshmallows, red cinnamon candies, shredded coconut, chocolate shot or shoestring licorice -- if desired
- Heat oven to 375º. Mix gingerbread mix, hot water, flour and butter in medium bowl with spoon until dough forms.
- Shape dough into 1-inch balls. Place about 2 inches apart on ungreased cookie sheet. Press bottom of glass into dough to grease, then dip into sugar; press on shaped dough to flatten to 2 1/2 inches in diameter.
- Bake 8 to 10 minutes or until edges are firm (do not overbake). Cool 1 minute; remove from cookie sheet to wire rack. Cool completely. Frost with frosting. (Cover and refrigerate any remaining frosting.) Decorate as desired with chocolate chips and candies.
