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Butterscotch Gingerbread Men

Butterscotch Gingerbread Men
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.
18 ServingsPrep: 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 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 bowl, combine confectioners' sugar and milk until
  • smooth. Decorate cookies with frosting as desired. Yield: 1-1/2
  • dozen.
© Taste of Home 2013

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Butterscotch Gingerbread Men (continued)

Nutrition 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.
© Taste of Home 2013