Ingredients
1
pouch (17.5 oz) Betty Crocker™ Sugar Cookie Mix
1
tablespoon Gold Medal™ all-purpose flour
3
tablespoons unsweetened baking cocoa
1/2
cup unsalted butter, softened
1
egg
1
tablespoon meringue powder
2
tablespoons cold water
1
cup powdered sugar
Preparation
Heat oven to 375°F.
In medium bowl, stir together cookie mix, flour and cocoa. Add butter and egg; stir until soft dough forms. On work surface sprinkled with flour, roll dough 1/4 inch thick. Cut with 4-inch gingerbread cookie cutter. Place 1 inch apart on ungreased cookie sheet.
Bake 6 to 8 minutes or until set. Cool 1 minute; remove from cookie sheet to cooling rack to cool completely.
In medium bowl, beat meringue powder and cold water with electric mixer on medium speed until peaks form. Gradually beat in powdered sugar about 1 minute or until soft peaks form. Place in 12-inch piping bag fitted with #3 tip. Pipe skeleton design on cookies. Let sit about 5 minutes or until icing is set.
