These cookies are so good, they are not your traditional gingerbread cookie, they are much better!
1. In a medium bowl, cream together the dry butterscotch pudding mix, butter, and brown sugar until smooth. Stir in the egg. Combine the flour, baking soda, ginger, and cinnamon; stir into the pudding mixture. Cover and chill dough until firm, about 1 hour.
2. Preheat the oven to 350 degrees F. Grease baking sheets. On a floured board, roll dough out to about 1/8 inch thickness, and cut into man shapes using a cookie cutter. Place cookies 2 inches apart on the prepared baking sheets.
3. Bake for 10 to 12 minutes, until cookies are golden at the edges. Cool on wire racks.
**Fat Free pudding and whole wheat flour can be used**
- 1 (3.5 oz.) package cook and serve butterscotch pudding mix
- 1/2 C. butter
- 1/2 C. packed brown sugar
- 1 egg
- 1 1/2 C. flour
- 1/2 t. baking soda
- 1 1/2 t. ground ginger
- 1 t. ground cinnamon
1. In a medium bowl, cream together the dry butterscotch pudding mix, butter, and brown sugar until smooth. Stir in the egg. Combine the flour, baking soda, ginger, and cinnamon; stir into the pudding mixture. Cover and chill dough until firm, about 1 hour.
2. Preheat the oven to 350 degrees F. Grease baking sheets. On a floured board, roll dough out to about 1/8 inch thickness, and cut into man shapes using a cookie cutter. Place cookies 2 inches apart on the prepared baking sheets.
3. Bake for 10 to 12 minutes, until cookies are golden at the edges. Cool on wire racks.
**Fat Free pudding and whole wheat flour can be used**
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