Betty Crocker Gingerbread Cookie Mix

You Will Need: 1 stick (1/2 cup) butter, margarine or spread*, softened** (not melted); 1 tablespoon water; 1 egg. 1. Heat: Heat oven to 375 degrees F (or 350 degrees F for nonstick cookie sheet). 2. Stir: Stir cookie mix, softened butter, water and egg in medium bowl until well blended. 3. Roll: Roll dough on lightly floured surface until 1/4 inch thick. (If dough is too sticky to roll out, cover and refrigerate 15 minutes). Cut with 3-inch cookie cutter and place 2 inches apart on ungreased cookie sheet. 4. Bake: Bake 8 to 10 minutes or until edges are set. Cool 1 minute before removing from cookie sheet. Cool completely; store in airtight container. High altitude (3500-6500 ft): No change. * Spread should have at least 60% vegetable oil. ** To soften butter directly from refrigerator, microwave on high 10 - 15 seconds. Betty's Tip: To make gingersnaps, shape dough into 1-inch balls. Flatten slightly with bottom of glass dipped in sugar. Bake 9-11 minutes.