Butterscotch Gingerbread Cookies
1 cup butter, softened
1 cup packed brown sugar
3 cups all-purpose flour
2 (3 1/2 ounce) packages cook-and-serve butterscotch pudding mix
3 teaspoons ground ginger
1 teaspoon baking powder
1 teaspoon ground cinnamon
In a large bowl, cream the butter and brown sugar until light and fluffy. Beat in the eggs.
Combine the flour, pudding mixes, ginger, baking powder and cinnamon; gradually add to creamed mixture and mix well.
Cover and refrigerate for 1 hour or until easy to handle.
On a lightly floured surface, roll out dough to 1/4-inch thickness. Cut with lightly floured cookie cutters. Place 1 inch apart on ungreased baking sheets.
Bake at 350 degrees F for 6-8 minutes or until firm.
Remove to wire racks to cool.
Decorate as desired.
Makes about 2 dozen.
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