Gingerbread People
"From Kraft. This recipe seems to be unique because it uses butterscotch-flavored instant pudding."
- Ready In:
- 2hrs 15mins
- Ingredients:
- 8
- Yields:
-
16 cookies
- Serves:
- 16
ingredients
- 3⁄4 cup butter, softened
- 3⁄4 cup brown sugar, firmly packed
- 1 (4 ounce) package 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, sugar, dry pudding mix, and egg in large bowl with electric mixer on medium speed until well blended.
- Combine remaining ingredients and gradually add to pudding mixture, beating well after each addition.
- Cover and refrigerate 1 hour or until dough is firm.
- Preheat oven to 350 degrees F.
- Roll out dough on lightly floured surface to 1/4-inch thickness.
- Cut into gingerbread shapes with 4-inch cookie cutter.
- Place on greased baking sheets.
- Use a straw to make a hole near the top of each cookie for hanging.
- Bake 10 to 12 minutes or until edges are lightly browned.
- Remove from baking sheets and cool on wire racks.
- Decorate as desired.
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RECIPE SUBMITTED BY
I'm a 20-something who has been cooking for a long time. I tend to follow recipes when I cook 90% of the time, but I'm slowly learning to be more relaxed about modifying them. I spent a year in Japan when I was in high school, so I have a great love of Japanese cuisine. I also very much have a sweet tooth, so I like to bake quite a bit.
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<br>I been slowly attempting to remove most processed foods from my diet along with high-fructose corn syrup and partially-hydrogenated fats. I has gone well so far, but there are some frustrations. It can be problematic because such foods are often more expensive, and low-fat foods can contain a plethora of non-natural ingredients.
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<br>See my cookbook collection: http://www.librarything.com/catalog/kyshandra&tag=cookbook
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<br>My favorite food blog: http://www.101cookbooks.com
