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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 15 |
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I rely on this tried-and-true recipe during the holidays, relates Sandy McKenzie of Braham, Minnesota. The cream cheese frosting complements the cookies' gingery flavor and sets up nicely for easy packaging and stacking. Ingredients:
1 package spice cake mix (regular size) |
3/4 cup king arthur unbleached all-purpose flour |
2 eggs |
1/3 cup canola oil |
1/3 cup molasses |
2 teaspoons ground ginger |
3/4 cup canned cream cheese frosting, slightly warmed |
red-hot candies |
Directions:
1. In a bowl, combine the cake mix, flour, eggs, oil, molasses and ginger until well blended. Refrigerate for 30 minutes or until easy to handle.
2. On a floured surface, roll out dough to 1/8-in. thickness. Cut with lightly floured 5-in. cookie cutters. Place 3 in. apart on ungreased baking sheets.
3. Bake at 375° for 7-10 minutes or until edges are firm and bottom is lightly browned. Remove to wire racks to cool. Decorate with cream cheese frosting as desired. Use red-hots for eyes, nose and buttons. Yield: 2-1/2 dozen.
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