Spooky Halloween Cutout Cookies

Sorce	Inflexion
Caloric	:1 Serving: Calories 90 (Calories from Fat 45); Total Fat 5g (Saturated Fat 2g, Trans Fat 1/2g); Cholesterol 10mg; Sodium 125mg; Total Carbohydrate 12g (Dietary Fiber 0g, Sugars 7g); Protein 0g Percent Daily Value*: Vitamin A 0%; Vitamin C
Ingridients	Prep Time:1 hr Start to Finish:1 hr 10 min Makes:3 dozen cookies 1 box Betty Crocker® SuperMoist® devil's food, white or yellow cake mix 1/3 cup shortening 1/3 cup butter or margarine, softened 1/2 teaspoon vanilla 1 egg
Instructions	1. Heat oven to 375°F (350°F for dark or nonstick cookie sheets). In large bowl, beat all ingredients with electric mixer on medium speed about 1 minute or until thoroughly mixed. 2. Divide dough in half. On lightly floured surface, roll each half of dough 1/4 inch thick using cloth-covered rolling pin. With 2 1/2-inch cookie cutters, cut into desired shapes. Cut designs in cookies with sharp knife if desired. On ungreased cookie sheets, place shapes. 3. Bake 6 to 8 minutes or just until set (centers will be soft). Cool 1 minute. Immediately make hole in tops of some cookies, using end of plastic straw; trim any cut edges with sharp knife to straighten. Remove from cookie sheets to cooling racks. Cool completely. 4. Tie ribbon or yarn through holes to hang. Hang ornaments on tree branches anchored in a pot or on Halloween tree (available at craft stores). Decorate remaining cookies as desired. High Altitude (3500-6500 ft): No change.