Instructions:

Sparkling Snowflake Cookies

Source: Tucson Citizen

1 (18.25 ounce) box white cake mix
1/2 pound (2 sticks) butter or margarine
1 egg
1 teaspoon vanilla extract
2 cups quick or old-fashioned oats, uncooked
Assorted colored sugars, candy sprinkles,
    small candies or decorator icings

Heat oven to 350 degrees F.

In large bowl, combine half the dry cake mix with butter, egg and vanilla extract; mix thoroughly with large spoon. Stir in remaining cake mix and oats; mix well.

Divide dough in half. On well-floured surface, using a well-floured rolling pin, roll each half to no more than 4-inch thickness. Cut dough with 3-inch snowflake or other large holiday cookie cutter. Place about 1 inch apart on ungreased cookie sheets. If cookies will be used as tree ornaments, poke a hole at the top of each cookie with drinking straw before baking. (Repeat immediately after baking if hole closes).

Bake 6 to 8 minutes or until set (centers may still be soft). Carefully remove to wire rack; cool completely. If desired, decorate cookies.