Gingerbread mix and 1/3 cup lukewarm water. Cover and refrigerate 1 to 2 hours or until slightly firm.

Divide dough in half (refrigerate one half until ready to use). Place other half on floured cloth-covered surface. Roll 1/8 inch thick for crisp cookies, 1/4 inch thick for chewy cookies. Cut with floured 4 or 5 inch cookie cutter. Place 2 inches apart on ungreased cookie sheet.

8 to 10 minutes or until edges are firm. Cool 1 minute before removing from cookie sheet. Cool completely before frosting or decorating. 1 to 2 1/2 dozen cookies (depending on size).

Prepare and bake 1 package Betty Crocker gingerbread mix as directed for cake. Top each serving with dollop of softened cream cheese and Lemon Sauce (below).

LEMON SAUCE:

1/2 c. sugar
2 tbsp. cornstarch
1 c. water
2 tbsp. butter
1 tbsp. grated lemon peel
1-2 tbsp. lemon juice

Mix sugar and cornstarch in 1 quart saucepan. Gradually stir in water. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute; remove from heat. Stir in remaining ingredients. Serve warm or cool.

Microwave Directions: Mix sugar and cornstarch in 4 cup microwavable measure. Stir in remaining ingredients. Microwave uncovered on high 3 minutes 30 seconds to 6minutes, stirring every 2 minutes, until mixture thickens and boils.