Butterscotch Gingerbread Men
Best of Country Cookies
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.
SERVINGS: 18
CATEGORY: Dessert
METHOD: Baked
TIME: Prep: 20 min. + chilling Bake: 10 min. + cooling
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 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:
In a small mixing 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.
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.
In another small mixing bowl, combine confectioners' sugar and milk until smooth. Decorate cookies with frosting as desired. Yield: 1-1/2 dozen.