| 1 | pouch (1 lb 1.5 oz) Betty Crocker® gingerbread cookie mix |
| 1/2 | cup butter or margarine, softened |
| 1 | tablespoon water |
| 1 | egg |
| 1/2 | container (1-lb size) Betty Crocker® Rich & Creamy vanilla or creamy white frosting |
| 1 | bottle (2 oz) Betty Crocker® red cinnamon decors |
| 1. | Heat oven to 375°F. In medium bowl, stir cookie mix, butter, water and egg until soft dough forms. |
| 2. | On lightly floured surface, roll dough to 1/4-inch thickness. Cut with 2 1/2-inch gingerbread man cookie cutter. On ungreased cookie sheets, place cutouts 2 inches apart. |
| 3. | Bake 8 to 10 minutes or until edges are set. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes. |
| 4. | Spoon frosting into decorating bag fitted with round tip. Pipe frosting on cookies. Decorate with cinnamon decors. |
| No change. |
|
| You can bake cookies and store them tightly covered in the freezer for up to two months. |
Nutrition Information:
160 ( 60); 7g ( 3g, 1g); 20mg; 150mg; 22g ( 0g, 14g); 1g 2%; 0%; 0%; 0% 1 1/2 ; 0 ; 1 1/2 1 1/2