This recipe comes from a teacher I had as a teenager who I still keep in touch with. She was generous enough to share her beloved recipe! I don't usually like gingerbread, but this is THE BEST!!
Ingredients:
3/4 c. butter, softened
3/4 c. brown sugar, packed
1 3.4 oz. package butterscotch instant pudding
1 egg
2 c. flour
1 tsp. baking soda
1 Tbsp. ground ginger
1-1/2 tsp. ground cinnamon
Directions:
In a large bowl, beat butter, sugar, dry pudding mix, and egg in large bowl until well blended.
In a separate bowl, mix together remaining ingredients.
Slowly add dry ingredients to the butter mixture. (I had to knead it quite a bit to get it to stick together)
Refrigerate for 1 hour or until dough is firm.
Roll dough out on a floured surface to 1/4-1/2 inch thick. Use cookie cutters to shape cookies.
Place cutouts on a greased baking sheet.
Bake at 350 degrees for 10-15 minutes, or until edges are lightly brown.
**These freeze really well, just leave unfrosted and place in a freezer bag. Pull out when ready to frost and serve!
