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Prep Time: 60 Minutes Cook Time: 1 Minutes |
Ready In: 61 Minutes Servings: 4 |
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From Kraft. This recipe seems to be unique because it uses butterscotch-flavored instant pudding. Ingredients:
3/4 cup butter, softened |
3/4 cup brown sugar, firmly packed |
1 (4 ounce) package instant butterscotch pudding mix |
1 egg |
2 1/4 cups flour |
1 teaspoon baking soda |
1 tablespoon ground ginger |
1 1/2 teaspoons ground cinnamon |
Directions:
1. Beat butter, sugar, dry pudding mix, and egg in large bowl with electric mixer on medium speed until well blended.
2. Combine remaining ingredients and gradually add to pudding mixture, beating well after each addition.
3. Cover and refrigerate 1 hour or until dough is firm.
4. Preheat oven to 350 degrees F.
5. Roll out dough on lightly floured surface to 1/4-inch thickness.
6. Cut into gingerbread shapes with 4-inch cookie cutter.
7. Place on greased baking sheets.
8. Use a straw to make a hole near the top of each cookie for hanging.
9. Bake 10 to 12 minutes or until edges are lightly browned.
10. Remove from baking sheets and cool on wire racks.
11. Decorate as desired.
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