Butterscotch Gingerbread Cookies

credit Taste of Home 

​Cream together:
butter and brown sugar until light and fluffy
Beat in eggs
Combine flour, pudding mix, ginger, baking powder and cinnamon 
gradually add to cream mixture and mix well.
Cover and refrigerate for 1 hr.

I use a small cookie cutter

link to help you find exactly what I use
​white edible confetti snowflakes
​ I use for buttons,
​these cookies do not need frosting

Easiest Roll out cookies
​Great for Kids
​Oven 350 degrees
4 dozen

Harriet Says: Ladies and Gents, please do not let this fantastic roll out cookie recipe scare you off.  If you need practice with the rolling pin then this is the dough for you.

Ingredients:
1 cup butter
1 cup packed brown sugar
2 eggs 
3 cups flour
2 packages butterscotch pudding mix
3 tsp. ground ginger
1 tsp. baking powder
1 tsp. ground cinnamon 

On a lightly floured surface, roll dough 1/4 inch thick,
​cut cookie shape with a lightly floured cutter,
place on ungreased baking sheet.
Bake at 350 degrees for 6-8 minutes or until firm.  
(they do not brown by sight, there belly bloats which indicate there cooked) 
Cool 3 min. Then remove to cooling racks.

We prefer them a bit soft, right at 8 min. Yum!
stores well, haven't froze them they never make it that long.

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