Decorated Peanut Butter Blossom Cookies
Snickerdoodles
Gingerbread People
Raspberry Jam Strips
Luscious Layer Bars

1. Heat oven to 375°F. In medium bowl, stir cookie mix, water, oil and eggs until dough forms.
2. Shape dough into 72 (1-inch) balls; roll in sugar. Place 2 inches apart on ungreased cookie sheets.
3. Bake 10 to 12 minutes or until light golden brown. Immediately press 1 chocolate in center of each cookie. Remove from cookie sheets. Cool completely. Decorate as desired using remaining ingredients.

1. Heat oven to 375°F. In large bowl, stir cookie mix, butter, flour and eggs until soft dough forms.
2. Shape dough into 1-inch balls. Mix sugar and cinnamon. Roll balls in sugar-cinnamon mixture. Place 2 inches apart on ungreased cookie sheets.
3. Bake 11 to 12 minutes or until set. Cool 1 minute. Remove from cookie sheets. If desired, roll warm cookies in additional sugar- cinnamon mixture.

1. In large bowl, stir together brown sugar, shortening, molasses and cold water. Stir in remaining cookie ingredients. Cover and refrigerate at least 2 hours.
2. Heat oven to 350°F. Lightly grease cookie sheet. On floured surface, roll 1/4 dough 1/8 inch thick. Cut with floured gingerbread cutter or other favorite shaped cutter. Place about 2 inches apart on cookie sheet.
3. Bake 10 to 12 minutes or until no indentation remains when touched (for softer, chewier cookies, bake 8 to 10 minutes). Remove from cookie sheet to wire rack. Repeat with remaining dough. Cool completely, about 30 minutes.
4. In large bowl, stir together frosting ingredients until smooth and spreadable. Decorate cookies with frosting.

1. In large bowl, stir together butter, sugars, egg and 1 teaspoon vanilla. Stir in flour and baking powder. (If dough is soft, cover and refrigerate at least 1 hour.)
2. Heat oven to 350°F. Divide dough into 8 equal parts. On ungreased cookie sheet, roll each part into 8-inch rope; press down until 1 1/2 inches wide. Make indentation down center of each with handle of wooden spoon. Fill with 1 measuring tablespoon jam. Bake 10 to 12 minutes or until edges are light brown; cool 2 minutes.
3. Stir together glaze ingredients until smooth and thin enough to drizzle. Drizzle over strips. Cut diagonally into 1-inch pieces.

1. Heat oven to 350°F. Spray bottom of 13 x 9-inch pan with cooking spray.
2. In large bowl, stir together cookie mix, butter and egg. Press cookie mixture in bottom of pan using floured fingers.
3. Bake 15 minutes. Sprinkle with chips, coconut and walnuts. Drizzle evenly with sweetened condensed milk. Bake 30 to 35 minutes or until light golden brown; cool. For bars, cut into 9 rows by 4 rows.

• Use a wooden spoon to gently make a uniform indentation in each strip; then, fill with raspberry jam (or your favorite flavor).
• Once you drizzle the vanilla glaze over the baked strips, allow them to cool completely before storing or transporting them. This allows the glaze to dry and prevents the goodies from sticking together.