1 pkg. gingerbread mix
1/4 c. lukewarm water

Heat oven to 375 degrees. Lightly grease a baking sheet. Mix ingredients in bowl until smooth. Turn out dough onto lightly floured surface. Knead the dough with your hands until smooth. Roll a portion of the dough at a time. (Keep rest of dough in refrigerator.) Roll to 1/8 inch thickness. Cut with a floured large cookie cutter or empty coffee can into big circles. Bake 6 to 8 minutes. Cool slightly, then carefully remove from baking sheet. Cool on rack. Frost cookies with creamy frosting tinted your favorite color. Makes about 15 large round cookies.