Holiday House Cookies

 

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

container (1 lb) Betty Crocker® Rich & Creamy creamy white or vanilla frosting, if desired

Assorted small candies, if desired

• 1 Heat oven to 375°F. In medium bowl, stir cookie mix, butter, water and egg until dough forms. Divide dough in half.
• 2 Working with half of dough at a time, roll out on floured surface into 9x6-inch rectangle. Cut rectangle into 6 (3-inch) squares. Place 4 squares on ungreased cookie sheet. Cut remaining 2 squares diagonally in half to form 4 triangles. Place 1 triangle on one side of each square for roof; press dough to seal.
• 3 Bake 8 to 11 minutes or until set. Cool 5 minutes. Remove from cookie sheet. Cool completely, about 15 minutes. Decorate with frosting and candies.