Wednesday, December 23, 2009

Day 22: Butterscotch Gingerbread Cookies

Butterscotch Gingerbread Cookies

  • 1 cup butter, softened
  • 1 cup packed brown sugar
  • 2 eggs
  • 3 cups all-purpose flour
  • 2 packages (3-1/2 ounces each) cook-and-serve butterscotch pudding mix
  • 3 teaspoons ground ginger
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon


In a large bowl, cream the butter and brown sugar until light and
fluffy. Beat in the eggs. Combine the flour, pudding mixes, ginger,
baking powder and cinnamon; gradually add to creamed mixture and mix
well. Cover and refrigerate for 1 hour or until easy to handle.

On a lightly floured surface, roll out dough to 1/4-in. thickness.
Cut with lightly floured cookie cutters. Place 1 in. apart on
ungreased baking sheets.

Bake at 350° for 6-8 minutes or until firm. Remove to wire racks
to cool. Decorate as desired. Yield: about 2 dozen.

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