Brownie Bears

Here's a quick, whimsical alternative to gingerbread people. (For best results, follow directions for pan size and timing. If your cutter sticks, lightly coat it with nonstick spray.)

     Preheat oven to 350°F. Lightly coat two 9X3 in. jelly roll pans with nonstick spray. Mix 1 box low-fat brownie mix and 3/4 cup water until no dry lumps remain. Divide batter equally between pans and spread evenly. Bake 10 min. or until there's no shine to the batter and the edges slightly pull away from the sides of the pan. 
     Cool briefly, no more than 5 minutes. Cut with cookie cutters. Remove cookies from tray when they lift easily with a spatula.
     Decorate with tubes of frosting or decorating gel.
(Use left-over brownie pieces as dessert or sundae toppings. 

Make 24 Brownie Bears.

Crisp OATMEAL Cookies

1 cup butter
1 cup granulated sugar
1/2 cup lightly packed brown sugar
1 egg
1 cup all-purpose flour
1 cup quick-cooking rolled oats
1/4 cup wheat germ
3/4 cup coconut
1 tsp baking powder
1 tsp baking soda

     Preheat oven to 350°F. 
Cream butter, sugars and egg thoroughly. Add flour, oats, wheat germ, coconut, baking powder, and baking soda. Mix well.
     Drop by teaspoonfuls onto lightly greased baking sheets.
     Bake 12-15 minutes or until golden brown.

Makes 3 dozen crisp oatmeal cookies.

Note: Let the children top these cookies up with different colored M&Ms (miniatures), for a more FUN thing to do! They'll never know you have just made an extremely healthy cookie for them.