Ginger Cookie Cut-Outs

Name: Ginger Cookie Cut-Outs
Prep time: 1 h 15 min
Cook time: 30 min
Total time: 1 h 45 min
Yield: 16 cookies
Ingredients: 3/4 cup butter, softened; 3/4 cup brown sugar, firmly packed; 3 1/2 ounces instant butterscotch pudding mix; 1 egg; 2 1/4 cups flour; 1 teaspoon baking soda; 1 tablespoon ground ginger; 1 1/2 teaspoons ground cinnamon

Submitted by PainterCook

"Here's a recipe for gingerbread people, originally published by Kraft in a Christmas cooking feature. We like these cookies so much, we make them and eat them all year long. Although you can decorate them, we don't. They're great plain with a pot of tea. The butterscotch pudding used is a small box (serves 4)."

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photo by PainterCook

Ready In:: 1hr 45mins
Ingredients:: 8
Yields:: 16 cookies

ingredients

³⁄₄ cup butter, softened
³⁄₄ cup brown sugar, firmly packed
3 ¹⁄₂ ounces instant butterscotch pudding mix
1 egg
2 ¹⁄₄ cups flour
1 teaspoon baking soda
1 tablespoon ground ginger
1 ¹⁄₂ teaspoons ground cinnamon

directions

Beat butter or margarine, pudding mix, and egg with an electric mixer on medium speed until well-blended.
Combine remaining ingredients in a separate bowl. Gradually add to pudding mixture, beating well after each addition. Refrigerate dough 1 hour or until firm.
Preheat oven to 350 degrees. Roll out dough on lightly-floured surface to 1/4 inch thickness. Cut into shapes (we use a 4" long gingerbread man cutter). Place a greased baking sheets.
Bake 10-12 minutes or until the edges are lightly browned. Remove from baking sheets. Cool on wire racks.

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RECIPE SUBMITTED BY

PainterCook

Laporte, 44

I am a wildlife biologist, writer, and artist living in Northern Colorado. Cooking is one of my favorite activities, second only to watching Alton Brown on food network, or Anthony Bourdain on the travel channel. I also get a kick out of prowling antique malls looking for vintage cookware. I just want to share that I am a breast cancer survivor and was diagnosed youngish and early. Look forward to hearing from anyone with recipes that use cancer-fighting ingredients. Also, although I earn most of my living as a biologist, I am an artist and sell inexpensive but high-quality reproductions of my original animal/wildlife paintings online. While I can't quit my day job yet, support from sales allow me to donate artwork to conservation causes, as silent auction items, calendars, and greeting cards. My web site is listed below. <embed src=http://www.ecrater.com/widget.swf quality=high bgcolor=#ffffff width=266 height=268 name=widget align=middle allowScriptAccess=sameDomain allowFullScreen=false type=application/x-shockwave-flash pluginspage=http://www.macromedia.com/go/getflashplayer flashVars=&path_xml=widget.php&size=s&shape=sq&sid=54996&flash=1/> I like recipes that are simple enough that I can memorize them. This doesn't mean that I don't tackle complicated ones, just that I think it's good to have an arsenal of easy ones for any occasion. It is helpful as well to understand the science behind cooking, so you can develop your own versions of favorite dishes. It also helps if your top recipes are adaptable, in case you're missing an ingredient. <img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg border=0 alt=Photobucket> <img src=http://i7.photobucket.com/albums/y254/Missymop/curriedcurrajongs.jpg border=0 alt=Photobucket> <img src=http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Iwasadopted.jpg>

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