Butterscotch Gingerbread CookiesEvery time I make these wonderful cookies, the spicy aroma takes me back to my…
Butterscotch Gingerbread Cookies
1 cup butter, softened 1 cup packed brown sugar 2 large eggs 3 cups all-purpose flour 2 packages (3-1/2 ounces each) cook-and-serve butterscotch pudding mix 3 teaspoons ground ginger 1 teaspoon baking powder 1 teaspoon ground cinnamon
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.
On a lightly floured surface, roll out dough to 1/4-in.
Cut with lightly floured cookie cutters.
Place 1 in.
apart on ungreased baking sheets.
Bake at 350° for 6-8 minutes or until firm.
Remove to wire racks to cool.
Decorate as desired.
Nutrition Facts 1 each:
- 194 calories, 8g fat (5g saturated fat), 38mg cholesterol, 144mg sodium, 29g carbohydrate (15g sugars, 1g fiber), 2g protein.
Diabetic exchanges; 2 starch, 1 fat.