Easy Gingerbread Cookies
December 18, 2007 – 4:50 pmPosted Under: food
I got the hint that somebody wanted these over a week ago. It was on my desktop because I didn’t have the cookie cutters to make them look cute. Today I thought, hey, let me just go for it and make them without. Maybe it was the pudding, but they came out delicious. Sometimes we think that something easy can’t be good, but these were simple and probably would be fun to make with the kids too.
1. 3/4 cup butter, softened
2. 3/4 cup firmly packed brown sugar
3. 1 (3.9 ounce) package JELL-O Butterscotch Flavor Instant Pudding and Pie Filling
4. 1 egg
5. 2 cups flour
6. 1 teaspoon baking soda
7. 1 tablespoon ground ginger
8. 1 1/2 teaspoons ground cinnamon
1. Beat butter, sugar, dry pudding mix and egg in large bowl with electric mixer on medium speed until well blended. Combine remaining ingredients. Gradually add to pudding mixture, beating well after each addition; cover. Refrigerate 1 hour or until dough is firm..
2. Preheat oven to 350 degrees F. Roll out dough on lightly floured surface to 1/4-inch-thickness. Cut into gingerbread shapes with 4-inch cookie cutter. Place on greased baking sheets. Use a straw to make a hole near the top of each cookie to use for hanging.
3. Bake 10 to 12 min. or until edges are lightly browned. Remove from baking sheets. Cool on wire racks. Decorate as desired
Yield: 20 servings
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