Ingredients
1
pouch Betty Crocker™ gingerbread cookie mix
1/2
cup butter, softened
1/4
cup honey
1/4
cup Gold Medal™ all-purpose flour
1
egg, slightly beaten
4
oz (half of 8-oz package) cream cheese, softened
1
cup powdered sugar
1
teaspoon grated lemon peel
Preparation
Heat oven to 375°F. In medium bowl, stir cookie mix, butter, honey, flour and egg until dough forms. Shape dough into 1 1/2-inch balls. On ungreased cookie sheets, place balls about 2 inches apart.
Bake 9 to 11 minutes or until set. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely.
In small bowl, mix cream cheese, powdered sugar and lemon peel. Frost cookies.
