4. Roll dough on lightly floured surface to 1/4 inch thickness. Cut out cookies using 3 1/2 inch boot cookie cutter. Place cookies 2 inches apart on prepared cookie sheets.

5. Beat egg white ad water in small bowl until combined.

Lightly brush bottom of each boot with egg white mixture. Place 6 toasted oats on bottom of each boot to represent wheels.

6. Bake 8 to 10 minutes or until lightly browned. Cool 2 minutes on cookie sheet. Remove to wire rack; cool completely.

7. Decorate cookies with colored icings, sugars and sprinkles.

Makes about 4 dozen cookies. Typed in MMFormat by cjhartlin@msn.com