|White cake mix/Yellow cake mix||200 Gram|
|Shortening||1⁄3 Cup (5.33 tbs)|
|Butter/Margarine||1⁄3 Cup (5.33 tbs), softened|
|Rich & creamy frosting||1 Can (10 oz) (Betty Crocker Any Flavor)|
1. Heat oven to 375°F. In large bowl, mix about half of the dry cake mix and remaining ingredients except frosting, using spoon, until thoroughly mixed. Stir in remaining cake mix. Break up any lumps with fork.
2. Divide dough in half. Roll each half 1/4 inch thick on lightly floured cloth-covered board with cloth-covered rolling pin. Cut dough with 2 1/2-inch bell- or heart-shaped cookie cutter. Place 1 inch apart on ungreased cookie sheet.
3. Bake 6 to 8 minutes or just until set (centers will be soft). Remove from cookie sheet to cooling rack. Cool completely, about 30 minutes. Decorate cookies as desired with frosting. Store loosely covered at room temperature.
High Altitude (3500-6500 ft): No change.