Easy Gingerbread Cookies
1 5.9 oz. pkg. butterscotch pudding mix
3/4 C. butter
3/4 C. firmly packed brown sugar
2 1/4 C. all-purpose flour
1 tsp. baking soda
1 Tbs. ground ginger
1 1/2 tsp. ground cinnamon
Cream pudding mix with butter and sugar; add egg, and blend well.
Combine flour, baking soda, ginger, and cinnamon; blend into pudding mixture.
Chill dough for 1 hour or until firm.
Roll dough on a floured board to about 1/4 inch thickness and cut with cookie cutter.
Place on greased baking sheets; use a straw to make a hole in the top of the cookie for hanging on the tree, if desired.
Bake at 350 degrees for 10-12 minutes.
Remove from oven and cool on wire rack.
Decorate if desired.
Pairs Well With
A fun way to get into the holiday season: let the kids help with the cookie cutter and then decorate! Also make edible tree ornaments!