1. Preheat oven to 325º
   
   
2. Remove silica packet from packaging, it's in there to keep the moisture out.
   
   
3. Pour contents into a bowl, add 3/4 cup of warm water. Mix it up with a fork or spoon. If you're baking the peppermint cookies let the leaves steep 3-5 minutes to bring out the scent and flavor.
      
4. Roll into compact balls, squeeze the water out so they are firm and will hold together. Then place on a greased cookie sheet. These are full of molasses so you're gonna get sticky sweet!
   
   Do a little dance!
    
    
5. Press the ball down with the underside of a greased cup.
    
   
6. You can form them a bit more if you wish so they're perfectly round and tight. This will help keep them tight and not crumble, as well as easier to ice and decorate.
   
   
7. Bake for 30 minutes.
   
   
8. Remove and let cool on a wire rack.
   
   
9. Remember these are very moist and fresh, and will mold. If you wish to preserve their lifetime freeze them or refrigerate them.

Come up with another baking idea?

Did you dehydrate them so they're hard and pocket ready? Refrigerate them before baking? Let us know in the comments so other bakers can learn too!