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, cutting out eyes, nose, etc., if desired, using sharp knife. 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.
It’s a snap to make this "boo-tiful" centerpiece base. Place a 12- to 16-inch tree branch in a 4-inch clay pot anchored with rocks. Cover the top with Spanish moss found at craft stores.
Use the remaining dough scraps after you’ve cut out your cookie shapes to make more cutouts. Combine the scraps (handling them as little as possible) and re-roll the dough on a very lightly floured surface.