1/2 c. Sun-Maid Raisins
1 pkg. (about 14 oz.) gingerbread mix
1/4 c. milk
Colored icing

1. Preheat oven to 350 degrees.

2. Finely chop raisins. Stir into dry gingerbread mix. Add milk, mixing until well blended.

3. Roll dough 1/8" thick on floured board.

4. Cut dough with gingerbread cookie cutter. Place on greased cookie sheets, leaving 1" between cookies. Gently move arms or legs into different positions.

5. Bake on upper rack of preheated oven for 8 to 10 minutes or until cookies are set.

6. Cook 2 to 3 minutes on cookie sheet; then transfer to wire rack to cool completely.

7. Decorate as desired with colored icing and additional raisins. Makes 12 (5") cookies.