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Puddin' Head Gingerbread Cookies


  • 1 (3.5 ounce) package non-instant butterscotch pudding mix
  • 1/2 cup butter
  • 1/2 cup packed brown sugar
  • 1 egg
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon


  1. Cream pudding and pie filling mix, butter and sugar. Add egg and blend well.
  2. In a separate bowl, combine flour, baking soda, ginger and cinnamon; blend with pudding mixture.
  3. Chill dough until firm. (Can be frozen at this stage until ready to use.)
  4. Roll dough out on floured board to about 1/8-inch thickness and cut with cookie cutter. Place on greased cookie sheets.
  5. Bake at 350 degrees F (175 degrees C) for 10-12 minutes.
  6. Decorate as desired.

Yields 2 1/2 dozen cookies

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