You will need from your pantry:
2 TBSP vegetable oil
1 TBSP water
2 whole eggs
Preheat oven to 350o
Place dry mix in the bowl of an electric mixer.
Combine oil, eggs, and water in a separate bowl and whisk wet ingredients until blended.
With the mixer on low speed, slowly pour the wet ingredients into the dry mix. Blend on medium speed for 1-2 minutes, until a soft dough forms.
Turn out onto a lightly floured surface.
Shape into a ball, flatten into a round disk and wrap tightly with plastic.
Chill for at least 1 hour.
On a lightly floured surface, roll dough out to ¼ inch thickness.
Cut into your favorite gingerbread shapes.
Place on a lightly greased cookie sheet.
Bake 6-8 minutes for soft cookies or 10-12 minutes for crunchy snap-style cookies.
Makes about 16 cookies.