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Gingerbread Cookies
Make some gingerbread men!

1 (3.5 ounce) package non-instant butterscotch pudding mix
1/2 cup butter
1/2 cup packed brown sugar
1 egg
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
confectioners' sugar
milk
food coloring


Cream pudding mix, butter, and sugar. Add egg and blend well.
In a separate bowl, combine flour, soda, ginger, and cinnamon.
Blend with pudding mixture.
Chill dough until firm.
Roll on floured board to about 1/8 inch thickness and cut with cookie cutter.
Place on greased cookie sheets.
Bake at 350 degrees F (175 degrees C) for 10-12 minutes.
Cool completely.
Combine confectioners' sugar with just enough milk and food coloring
to make a smooth icing. Spoon into a pastry bag fitted with a writing tip,
or use a plastic bag and snip the tip from one corner to make a small hole.
Pipe designs on cooled cookies and decorate as desired. Set aside to dry completely.

Makes about 2-1/2 dozen.