Instructions: PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 375 F. OVEN

1. COMBINE COOKIE MIX, GINGERBREAD CAKE MIX, WATER, AND WASHED, DRAINED RAISINS, MIX AS DIRECTED IN STEP 1.

2. DIVIDE DOUGH INTO 12 PIECES, ABOUT 1 LB EACH; FORM INTO STRIPS ABOUT 24 INCHES LONG ON LIGHTLY GREASED PANS, 3 STRIP PER PAN. PRESS STRIPS DOWN UNTIL EACH IS ABOUT 2 INCHES WIDE. SEE RECIPE CARD H-G-

3.

3. BAKE 15 MINUTES OR UNTIL DONE.

4. LOOSEN BAKED STRIPS FROM PANS WHILE STILL WARM; CUT EACH STRIP INTO 16 BARS

NOTE: IN STEP 4, STRIPS MAY BE ICED WITH VANILLA GLAZE (RECIPE D-46).

SERVING SIZE: 2 BARS

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