Recipe: Gingerbread Men (using boxed gingerbread mix) - Gingerbread Cut Out Cookies, Lumberjack Cookies, and Easy Gingersnaps

GINGERBREAD CUT OUT COOKIES

1 box gingerbread mix
2 egg whites
1 (1 lb.) box confectioners' sugar

Combine gingerbread mix and 1/3 cup warm water in bowl, mixing well. Chill for 1 hour or longer.

Roll out on floured surface. Cut out with gingerbread boy and girl cookie cutters. Brush lightly with cold water. Place on cookie sheet.

Bake at 300 degrees for 10 to 15 minutes. Loosen cookies with a spatula and cool on racks.

Frost and decorate as desired.

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LUMBERJACK COOKIES
Makes about 15 large cookies

1 pkg. (14 oz box) gingerbread mix
1/4 cup lukewarm water

Heat oven to 375 degrees. Lightly grease a baking sheet.

Mix ingredients in bowl until smooth. Turn out dough onto lightly floured surface. Knead the dough with your hands until smooth.

Roll a portion of the dough at a time. (Keep rest of dough in refrigerator.) Roll to 1/8 inch thickness.

Cut with a floured large cookie cutter or empty coffee can into big circles.

Bake 6 to 8 minutes. Cool slightly, then carefully remove from baking sheet. Cool on rack.

Frost cookies with frosting tinted your favorite color.

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EASY GINGERSNAPS
Makes 4 dozen cookies

1 pkg. Betty Crocker gingerbread mix
1/3 cup vegetable shortening
1/2 cup milk

Preheat oven to 375 degrees.

Blend 1 package gingerbread mix with shortening and milk. Beat vigorously for 30 seconds.

Drop rounded teaspoons of dough 3 inches apart. Sprinkle with sugar.

Bake 8-10 minutes.