Butterscotch Gingerbread Cookies |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 24 |
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Every time I make these wonderful cookies, the spicy aroma takes me back to my childhood. I helped Mom make them and delivered them to neighbors. Ingredients:
1 cup butter, softened |
1 cup packed brown sugar |
2 eggs |
3 cups king arthur unbleached 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 |
Directions:
1. 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.
2. 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.
3. 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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