Easy Gingerbread House Cookies Recipe

Ingredients

1

                        pouch (17.5 oz) Betty Crocker™ Limited Edition Gingerbread Cookie Mix

1/2

cup butter or margarine, softened

1

tablespoon water

1

egg

1

                        tub (16 oz) Betty Crocker™ Rich & Creamy Creamy White Frosting or 1 tub (16 oz) Betty Crocker™ Rich & Creamy Vanilla Frosting

Assorted small candies, if desired

Preparation

Heat oven to 375°F. In medium bowl, stir cookie mix, butter, water and egg until dough forms. Divide dough in half.

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.

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.

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