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1 pk Gingerbread cake & cookie
-mix
6 Peanut-shaped peanut butter
Sandwich cookies
1/4 c Hot water
Red sugar
2 tb flour
2 Mini marshmallows
2 tb margarine or butter; melted
12 Mini chocolate chips
6 oz vanilla flavor candy coating
Red cinnamon candies
Heat oven to 375~. Mix gingerbread mix, hot water, flour and margarine
in medium bowl with spoon until dough forms. Reserve one fourth of dough.
Roll remaining dough into 9-1/2" circle, 1/4" thick. Cut 4" circle out of
center to form a wreath shape. (Add dough cut from center to the reserved
dough.) Place wreath on ungreased cookie sheet. Bake 15 minutes or until
edges are firm. Do not overbake! Cool 1 minute before removing from cookie
sheet. Roll reserved dough to 1/4" thick. Cut with 2" holly-leaf shaped
cookie cutter. Place on ungreased cookie sheet and bake 9 minutes, until
edges are firm. Cool 1 minute before removing from cookie sheet.
Heat candy coating over low heat until melted. For each Santa, dip one
end of peanut butter cookie into coating to resemble Santa's beard. Let dry
on cookie sheet lined with waxed paper. When coating is dry, dip other end
into coating (leaving center of cookie plain for face). Immediately
sprinkle red sugar over wet coating, leaving 1/4" of coating mear cookie
center plain to resemble the trim of the hat. Cut mini marshmallows into
fourths. Place a marshmallow fourth on the side of the hat to resemble a
pom-pom. Attach 2 chocolate chips to cookie, using coating, for the eyes.
Attach 1 cinnamon candy to cookie, using coating, for the nose. Use
remaining candies to decorate holly leaves. Attach Santas and holly leaves
to wreath, using coating.
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