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Butterscotch Gingerbread Recipe

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This recipe for Butterscotch Gingerbread is from The Tipple Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup butter, softened
1 cup packed brown sugar
2 eggs
3 cups all-purpose flour
2 pkgs cook-and-serve butterscotch pudding mix
2-3 tsp ground ginger
1 tsp baking powder
1 tsp cinnamon
Directions:
Directions:
Cream the butter and brown sugar until light and fluffy. Beat in eggs one at a time. Combine flour, pudding mix, ginger, baking powder and cinnamon; gradually add to creamed mixture and mix well. Cover and refridgerate until firm (at least 1-2 hours).

On a floured surface rollout dough to 1/4 inch thickness. Cut with cookie cutters and place on cookie sheet. Return extra dough to refridgerator to firm up before rerolling.

Bake at 350º for 6-8 minutes or until firm. Remove to rack to cool. Decorate as desired.
Number Of Servings:
Number Of Servings:
2-4 dozen depending on thickness and size
Personal Notes:
Personal Notes:
I dislike most gingerbread but I love these and have made them every year at Christmas for years.

 

 

 

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