Butterscotch Gingerbread Men |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 18 |
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The addition of butterscotch pudding makes these a little different than most gingerbread cutout recipes. The recipe comes from my mother-in-law's files. Ingredients:
1/2 cup butter, softened |
1/2 cup packed brown sugar |
1 package (3.4 ounces) instant butterscotch pudding mix |
1 egg |
1-1/2 cups king arthur unbleached all-purpose flour |
1-1/2 teaspoons ground ginger |
1/2 teaspoon baking soda |
1/2 teaspoon ground cinnamon |
frosting: |
2 cups confectioners' sugar |
3 tablespoons milk |
Directions:
1. In a small bowl, cream the butter, brown sugar and pudding mix until light and fluffy. Beat in egg. Combine the flour, ginger, baking soda and cinnamon; gradually add to the creamed mixture and mix well. Cover and refrigerate overnight.
2. On a lightly floured surface, roll out to 1/8-in. thickness. Cut with a 5-in. gingerbread man cutter. Place 1 in. apart on ungreased baking sheets. Bake at 350° for 8-10 minutes or until edges are golden. Remove to wire racks to cool.
3. In another small bowl, combine confectioners' sugar and milk until smooth. Decorate cookies with frosting as desired. Yield: 1-1/2 dozen.
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