Ingredients
1
pouch Betty Crocker™ Gingerbread Cookie Mix
1/2
cup white vanilla baking chips
1/2
cup miniature semisweet chocolate chips
1/2
cup candied ginger pieces (chopped if large)
1/2
cup slivered almonds
1/2
cup butter, softened
1
tablespoon water
1
tablespoon water
Preparation
Heat oven to 350°F. Line cookie sheets with cooking parchment paper or silicone nonstick baking mat.
Stir together Dry Mix from jar with required Wet Mix ingredients until well mixed. Scoop dough about 2 inches apart onto cookie sheets.
Bake 11 to 13 minutes.
