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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.
This recipe is:
Quick
Nutritional Facts 1 serving (1 each) equals 183 calories, 6 g fat (3 g saturated fat), 26 mg cholesterol, 177 mg sodium, 32 g carbohydrate, trace fiber, 2 g protein.
Originally published as Butterscotch Gingerbread Men in Best of Country Cookies , p47
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Reviewed on Dec. 17, 2009 by saralf320
We added milk to make the dough a little easier to work with. We didn't refrigerate it overnight just stuck it in the freezer for about 10-15 minutes. It was still a little sticky to cut out. The cookies were delicious just hard to cut out with cookie cutters.
Reviewed on Dec. 31, 2008 by lwinters
I only cooled about 15 minutes because we were in a hurry. Dough was pretty soft but gently workable.We only used a round cookie cutter. Flavor of these cookies was terrific!
Reviewed on Nov. 29, 2008 by momofboyandgirl
I made the dough for this recipe and refrigerated it over night. The dough was crumbly and would not roll out so I ended up tossing it. I'm disappoinated as this recipe sounds yummy. Any ideas on how to get the dough to stick together so it will roll out?
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