Make exquisite ornaments and delectable gifts yet are very simple for kids and
grown-ups to bake and decorate together.
1 (18.25 ounce) package white cake mix
1/2 pound (2 sticks) butter or margarine, softened
1 teaspoon vanilla extract
2 cups Quaker Oats (Quick or Old Fashioned, uncooked)
Assorted colored sugars, candy sprinkles, small candies or decorator icings
Heat oven to 350 degrees F.
In large bowl, combine half the dry cake mix with butter, egg and vanilla
extract; mix thoroughly with large spoon.
Stir in remaining cake mix and oats; mix well.
Divide dough in half. On well-floured surface, using a well-floured rolling
pin, roll each half to no more than 1/4-inch thickness. Cut dough with 3-inch
snowflake or other large holiday cookie cutter. Place about 1-inch apart on
ungreased cookie sheets. If cookies will be used as tree ornaments, poke a hole
at the top of each cookie with drinking straw before baking. (Repeat immediately
after baking if hole closes.)
Bake 6 to 8 minutes or just until set (centers may still be soft).
Carefully remove to wire rack; cool completely.
If desired, decorate cookies.
Yield: about 2 1/2 dozen
Sprinkle with colored sugars, candy sprinkles or small candies before baking.
Sprinkle baked cookies with powdered sugar as they cool.
Frost cooled cookies with homemade or ready-to-spread frosting. Sprinkle with
glitter sugar or colored sugar.
Squeeze melted dark or white chocolate, decorator frosting or decorator gel in
tubes onto cooled cookies.
Dragees (small silver and gold ball-shaped decorations) are inedible and should
only be placed on cookies that will be used for decorations and not eaten.