1 pouch (1 lb 1.5 oz) Betty Crocker® gingerbread cookie mix
1/2 cup butter or margarine, softened
1 tablespoon water
1 egg
1 container (1 lb) Betty Crocker® Rich & Creamy creamy white or vanilla frosting, if desired
Assorted small candies, if desired

1. Heat oven to 375°F. In medium bowl, stir cookie mix, butter, water and egg until dough forms. Divide dough in half.
2. Working with half of dough at a time, roll out on floured surface into 9x6-inch rectangle. Cut rectangle into 6 (3-inch) squares. Place 4 squares on ungreased cookie sheet. Cut remaining 2 squares diagonally in half to form 4 triangles. Place 1 triangle on one side of each square for roof; press dough to seal.
3. Bake 8 to 11 minutes or until set. Cool 5 minutes. Remove from cookie sheet. Cool completely, about 15 minutes. Decorate with frosting and candies.
High Altitude (3500-6500 ft): No change.