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Butterscotch Gingerbread Men
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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
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.
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Printed from tasteofhome.com Jul 24, 2008Copyright Reiman Media Group, Inc © 2008 |