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Categories:Viewed: 18 - Published at: 8 years ago
Ingredients
- 3/4 cup (1-1/2 sticks) butter, softened
- 6 Tbsp Splenda brown sugar
- 1 pkg. (4-serving size) JELL-O Butterscotch Flavor Instant Pudding & Pie Filling
- 1 egg
- 2 cups flour
- 1 tsp. baking soda
- 1 Tbsp. ground ginger
- 1-1/2 tsp. ground cinnamon
Method
- BEAT butter, Splenda brown sugar, dry pudding mix and egg in large bowl with electric mixer on medium speed until well blended. Combine remaining ingredients. Gradually add to pudding mixture, beating well after each addition; cover. Refrigerate 1 hour or until dough is firm.
- PREHEAT oven to 350°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 to use for hanging.
- BAKE 10 to 12 min. or until edges are lightly browned. Remove from baking sheets. Cool on wire racks. Decorate as desired.
