"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Gingerbread Cookies Recipe

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This recipe for Gingerbread Cookies, by , is from The Duke Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Angie Duke-Haynes
Added: Monday, October 15, 2007

Category:
Category:

Ingredients:  
Ingredients:  
cup butter, softened (1 sticks)
cup firmly packed brown sugar
1 pkg (4 serving size) Butterscotch flavor instant pudding
1 egg
2 cup of flour
1 tsp baking soda
1 Tbsp ground ginger
1 tsp ground cinnamon

Directions:
Directions:
Beat butter, sugar, dry pudding mix and egg in a large bowl with mixer on medium speed. Combine remaining ingredients and gradually add to the mixture. Beat well after each addition. Cover and refrigerate for one hour until dough is firm. Preheat oven to 350 degrees. Roll out dough on lightly floured surface to inch thick. Cut into gingerbread men. Place on greased cookie sheets. Bake 10-12 minutes or until edges are lightly browned. Remove from baking sheets and cool on wire racks. Decorate as desired.

Number Of Servings:
Number Of Servings:
16 cookies

 

 

 

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