| 1 | box Betty Crocker® SuperMoist® white or yellow cake mix |
| 1/3 | cup shortening |
| 1/3 | cup butter or margarine, softened |
| 1/2 | teaspoon vanilla |
| 1 | egg |
| Liquid or paste orange food color, as desired |
| 1. | Heat oven to 375°F (350°F for dark or nonstick cookie sheets). In large bowl, beat all ingredients with electric mixer on medium speed about 1 minute or until thoroughly mixed. |
| 2. | Divide dough in half. On lightly floured surface, roll each half of dough 1/4 inch thick using cloth-covered rolling pin. With 2 1/2-inch cookie cutters, cut into desired shapes, cutting out eyes, nose, etc., if desired, using sharp knife. On ungreased cookie sheets, place shapes. |
| 3. | Bake 6 to 8 minutes or just until set (centers will be soft). Cool 1 minute. Immediately make hole in tops of some cookies, using end of plastic straw; trim any cut edges with sharp knife to straighten. Remove from cookie sheets to cooling racks. Cool completely. |
| 4. | Tie ribbon or yarn through holes to hang. Hang ornaments on tree branches anchored in a pot or on Halloween tree (available at craft stores). Decorate remaining cookies as desired. |
| No change. |
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| It’s a snap to make this "boo-tiful" centerpiece base. Place a 12- to 16-inch tree branch in a 4-inch clay pot anchored with rocks. Cover the top with Spanish moss found at craft stores. |
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| Use the remaining dough scraps after you’ve cut out your cookie shapes to make more cutouts. Combine the scraps (handling them as little as possible) and re-roll the dough on a very lightly floured surface. |
Nutrition Information:
90 ( 45); 5g ( 2g, 1/2g); 10mg; 110mg; 11g ( 0g, 6g); 0g 0%; 0%; 0%; 0% 1/2 ; 0 ; 0 ; 1 1