Ingrients & Directions


1 pk Gingerbread Cookie Mix
1/2 c Molasses
1/2 c Butter or margarine
1/4 c Hot water

Preheat the oven to 375F. Place the Gingerbread Cookie Mix in a large bowl,
add the molasses, butter and water. Beat the mixture until it is smooth.
Refrigerate the dough for 2 hours. Cut the dough into quaters and work with
1/4 at a time. Roll the dough to 1/4-inch thickness on a floured board. Cut
into assorted shapes and place on ungreased cookie sheets. Bake for 8 to 9
minutes. Cool 2 minutes, then move to a rack to cool further. Repeat with
remaining dough.

Yields
36 Servings

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