Instructions: PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 400 F. OVEN :
1. PLACE GINGERBREAD CAKE MIX, SUGAR COOKIE MIX, CONTENTS OF BOTH SODA POUCHES AND SHORTENING IN MIXER BOWL. MIX AT LOW SPEED 1 MINUTE.

2. ADD WATER GRADUALLY TO MIXTUURE WHILE BEATING AT LOW SPEED 1 MINUTE UNTIL SIDES OF BOWL BECOME CLEAN. SCRAPE DOWN BOWL; MIX AT LOW SPEED 1 MINUTE.

3. DIVIDE DOUGH INTO 10 PIECES (ABOUT 1 LB 2 OZ EACH). FORM INTO ROLLS ABOUT 20 INCHES LONG; SLICE EACH ROLL INTO 20 PIECES.

4. PLACE IN ROWS 4 BY 6 ON LIGHTLY GREASED PANS. FLATTEN COOKIES TO 1/4 INCH THICKNESS. SEE GUIDELINES FOR SUCCESSFUL COOKIE BAKING,

5. BAKE 17 MINUTES OR UNTIL DONE.

6. LOOSEN COOKIES FROM PAN WHILE STILL WARM.

NOTE: IN STEP 5, IF CONVECTION OVEN IS USED, BAKE AT 350 F. 9 MINUTES ON LOW FAN, OPEN VENT.

SERVING SIZE: 2 COOKIES

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