Gingerpop Cookie Recipe

Gingerpop Cookies

• 1 (14 1/2 ounce) package gingerbread cake and cookie mix
• 1/3 cup lukewarm water
• About 18 wooden sticks with rounded ends
• Sugar
• Easy Pink Frosting — (recipe follows)
• Candy-coated chocolate candies, candy corn, licorice or gumdrops, if desired

EASY PINK FROSTING

• 1 cup vanilla ready-to-spread frosting
• 2 drops red food color

Mix gingerbread mix (dry) and water in large bowl with spoon. Cover dough with plastic wrap and refrigerate about 15 minutes or until slightly firm.

Heat oven to 375º. Shape dough into 1 1/4-inch balls. Insert wooden stick into side of each ball until tip of stick is in center of ball. Place balls about 2 inches apart on ungreased cookie sheet.

Press bottom of glass into dough to grease, then dip into sugar; press on balls to flatten slightly. Bake 8 to 10 minutes or until edges are firm. Cool 1 minute; remove from cookie sheet with spatula to wire rack. Cool completely. Spread Easy Pink Frosting over each cookie with knife, then immediately top with candies to make a face design or decorate as desired.

EASY PINK FROSTING:

Mix ingredients until pink and smooth.

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