Butterscotch Ginger Cookies Ingredients a.. 1 cup butter, softened b.. 1 cup packed brown sugar c.. 2 eggs d.. 3 cups all-purpose flour e.. 2 packages (3-1/2 ounces each) cook-and-serve butterscotch pudding mix f.. 3 teaspoons ground ginger g.. 1 teaspoon baking powder h.. 1 teaspoon ground cinnamon Directions a.. 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. b.. 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. c.. Bake at 350° for 6-8 minutes or until firm. Remove to wire racks to cool. Decorate as desired. Yield: about 2 dozen. If you're lucky enough to be Irish, You're lucky enough! _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
