BUTTERSCOTCH GINGERBREAD COOKIES

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BUTTERSCOTCH GINGERBREAD COOKIES image

Categories     Cookies     Egg     Dessert     Bake     Christmas     High Fiber

Yield 24 cookies

Number Of Ingredients 8

1 cup butter softened
1 cup packed brown sugar
2 eggs
3 cups all -purpouse flour
2 packages cook and serve butterscotch pudding mix(3-1/2 ounces each)
3 teaspoons ground ginger
1 teaspoon baking powder
1 teaspoon ground cinnamon.

Steps:

  • In a large bowl, cream butter and brown sugar until light and fluffy. Beat in eggs. Combine flour , pudding mixes, ginger, baking powder, and cinnamon ; gradually add to creamed mixture and mix well. Cover and refrigerate for 1 hour or until east to handle. on a lightly floured surface, roll dough to 1/4 -inch thickness. cut with a lightly floured cookie cutter. Place 1 inch apart on ungreased backing sheets. Bake at 350* for 6-8 minutes or until firm. Remove to wire racks to cool.

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