Gingerbread Cake & Cookie Mix

BEFORE YOU BEGIN:

Preheat oven to 350°F. Lightly grease 8x8x2-inch baking pan.

1 BLEND

water, egg and full box mix together in medium bowl. Stir until moistened.

2 SPOON

batter into prepared pan.

3 BAKE

35 minutes or until toothpick inserted into center comes out clean. Makes 8, 4x2-inch servings.

Serve warm or cool with whipped topping, lemon sauce, or your own signature topping ideas.

1 BLEND

water, flour, melted butter or margarine and full box mix together in medium bowl. Stir until dough forms, hand kneading as necessary. If dough is dry, add additional hot water, 1 teaspoon at a time until dough is smooth.

2 COVER

dough with plastic wrap and refrigerate 30-60 minutes.

3 ROLL

out half of dough 1/8 to 1/4-inch thick on lightly floured surface. (Keep remaining dough covered until ready to use.)

4 CUT

dough into desired shapes with floured cookie cutters. Place onto ungreased baking sheet.

5 BAKE

at 375°F 6-10 minutes. (Do not overbake.) Cool cookies 1 minute. Remove from pan and place on wire rack.

6 DECORATE

cooled cookies, if desired, with icing, sprinkles, snipped gumdrops, licorice, chocolate chips or other candies of your choice.