1. Ingredients3/4 cup butter, softened
3/4 cup firmly packed brown sugar
1 (3.9 ounce) package JELL-O Butterscotch Flavor Instant Pudding and Pie Filling
1 egg
2 cups flour
1 teaspoon baking soda
1 tablespoon ground ginger
1 1/2 teaspoons ground cinnamon
Nutrition Info
Serving size: 20 cookies
Calories: 132 kcal
Carbohydrates: 15 g
Dietary Fiber: 0 g
Fat: 7 g
Protein: 1 g
Sugars: 5 g
2. Cooking Directions
Beat butter, sugar, dry pudding mix and egg in large bowl with electric mixer on medium speed until well blended. Combine remaining ingredients. Gradually add to pudding mixture, beating well after each addition; cover. Refrigerate 1 hour or until dough is firm..
Preheat oven to 350 degrees F. Roll out dough on lightly floured surface to 1/4-inch-thickness. Cut into gingerbread shapes with 4-inch cookie cutter. Place on greased baking sheets. Use a straw to make a hole near the top of each cookie to use for hanging.
Bake 10 to 12 min. or until edges are lightly browned. Remove from baking sheets. Cool on wire racks. Decorate as desired
Yield: 20 servings (Serving size: 20 cookies)
3. Still Hungry?
Notes:
Make it Easy
To easily decorate these cookies, fill a resealable plastic bag with prepared frosting. Seal the bag and cut a small corner off the bottom of the bag. Roll down the top of the bag to squeeze the frosting over the cookies to decorate as desired.
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