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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Butterscotch Gingerbread Cookies Recipe

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This recipe for Butterscotch Gingerbread Cookies is from The Best Ones, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 c. butter, softened
1 c. packed brown sugar
2 eggs
3 c. all-purpose flour
2 packages (3-1/2 ounces each) cook-and-serve butterscotch pudding mix
3 tsp. ground ginger
1 tsp. baking powder
1 tsp. ground cinnamon
Directions:
Directions:
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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