Gingerbread!

Info
Prep: 20 min
Total: 1 hr 32 min (plus refrigerating)
Makes: 16 cookies, 1 cookie per serving
Source: Kraft

What You Need
3/4 cup butter, softened
1 pkg (6 servings size) Jell-o Butterscotch Cooked Pudding and pie Filling
3/4 cup firmly packed brown sugar
1 egg
1 1/2 tsp ground cinnamon
1 Tbsp ground ginger
1 tsp baking soda
2 1/4 cups flour

Make It
MIX together pudding powder, butter and brown sugar until light and fluffy. Add egg and blend well.

COMBINE flour; baking soda, ginger and cinnamon. Blend into creamed mixture. Chill for at least 1 hr or until dough is firm.



PREHEAT oven to 350°F. Roll dough on a floured surface to 1/4-in thickness. Cut with cookie cutter.

PLACE on greased baking sheet and bake for 10 to 12 min. Remove from baking sheet and cool on wire rack. Decorate as desired.

My Modification
I tested both Jell-O and No Name butterscotch. The result is the same. I substitute baking soda by magic baking powder. Depending how thick you make the cookies, this recipe can give you more than 16 servings. I recommend that you make the dough the night before and you put it in the fridge. Then, take out the dough from the fridge 1 hour before you bake.