Butterscotch Gingerbread Cookies Recipe Every time I make these wonderful cookies, the spicy aroma takes me back to my childhood. I helped Mom make them and delivered them to neighbors. This recipe is: Healthy Quick
24 Servings Prep: 15 min. + chilling Bake: 10 min. + cooling Ingredients 1 cup butter, softened 1 cup packed brown sugar 2 eggs 3 cups all-purpose flour 2 packages (3-1/2 ounces each) cook-and-serve butterscotch pudding mix 3 teaspoons ground ginger 1 teaspoon baking powder 1 teaspoon ground cinnamon Directions 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-in. thickness. Cut with lightly floured cookie cutters. Place 1 in. apart on ungreased baking sheets. Bake at 350° for 6-8 minutes or until firm. Remove to wire racks to cool. Decorate as desired. Yield: about 2 dozen. Nutrition Facts: 1 cookie equals 194 calories, 8 g fat (5 g saturated fat), 38 mg cholesterol, 144 mg sodium, 29 g carbohydrate, 1 g fiber, 2 g protein. Butterscotch Gingerbread Cookies published in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p105 -------------------------------------------------------------------------------- _______________________________________________ Letsgethealthy mailing list _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
