Butterscotch Gingerbread Christmas Cookie Recipe


1 box butterscotch pudding mix (cook & serve)
1/2 cup butter, softened
1/2 cup brown sugar
1 egg
1-1/2 cup flour
1 teaspoon ginger
1/2 teaspoon cinnamon
1/2 teaspoon baking soda
Decorations or icing


Preheat oven to 350°.

Cream pudding mix, butter and brown sugar in a mixing bowl. Beat egg in. Add dry ingredients and mix until blended.

Roll out on floured board and cut with cookie cutter.

Add candy buttons, cinnamon candy hearts or other decorations as desired.

Bake about 10 minutes at 350.

Cool on baking sheet about 5 minutes before removing to a cooling rack. Decorate with icing as desired.

Yield: About 12 cookies.

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