It just wouldn’t be Christmas without gingerbread cookies and these are so easy and delicious.  For more fun, try cutting out assorted shapes, frost them, then trim with colored decorator icing. 

package gingerbread mix

cup water, lukewarm

Frosting:

egg white, lightly beaten

teaspoon lemon juice

2

cups 10X sugar, sifted

Blend gingerbread mix and warm water.  Chill 1 to 2 hours.  Heat oven to 375 degrees.  Roll small amount of dough 1/8” thick on a floured cloth covered board (keep remaining dough in refrigerator).  Cut out cookie shapes with floured cookie cutters.  Place on ungreased baking sheet and bake 8 to 10 minutes.  Wait 1 minute before removing from baking sheet.  Let cool for about an hour.

Frosting:

Lightly beat egg white with lemon juice.  Beat in sifted confectioner’s sugar.  Mixture should be about as thick as whipped cream.  When cookies are completely cool ice and sprinkle with jimmies. 

Yield:  2 to 2-1/2 dozen cookies.