Recipe For Gingerbread Cookies Using Butterscotch Pudding

Stir in the egg.

Recipe for gingerbread cookies using butterscotch pudding. Mix first 5 ingredients then add flour baking soda ginger and cinnamon. 1 tablespoon ground ginger. 1 teaspoon baking soda.

Combine the flour pudding mixes ginger baking powder and cinnamon. Try cookies butterscotch pudding for more results. Add egg and blend well.

Mix all remaining ingredients except icing. With the mixer on low speed blend into the butter mixture just until the flour is incorporated. Roll dough on a floured board to about 1 4 inch thickness and cut with cookie cutter.

Chill dough for 1 hour or until firm. Blend into pudding mixture. Step 2 heat oven to 350 degrees f.

1 6 ounce package butterscotch pudding mix. Roll out dough on lightly floured surface to 1 4 inch thickness. On a lightly floured surface roll out to 1 8 in.

3 4 cup brown sugar firmly packed. Cover and chill dough until firm about 1 hour. In a medium bowl cream together the dry butterscotch pudding mix butter and brown sugar until smooth.