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Puddin' Head Gingerbread

I grew up on this recipe. It was the only one my mother would make at Christmas time. These are the best gingerbread cookies I have ever tasted. The cookie dough is good enough to eat straight out of the bowl with a spoon -- although I wouldn't recommend it! ;)





List of Ingredients



• 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
  






Instructions



1. Cream pudding and pie filling mix, butter, and sugar. Add egg and blend well.
   
2. In a separate bowl, combine flour, soda, ginger, and cinnamon; blend with pudding mixture.
   
3. Chill dough until firm. (Can be frozen at this stage until ready to use.)
   
4. Roll on floured board to about 1/8 inch thickness and cut with cookie cutter. Place on greased cookie sheets.
   
5. Bake at 350 degrees F (175 degrees C) for 10-12 minutes. Decorate as desired.
   
   YIELD: 2 1/2 dozen cookies
   






Final Comments


These taste best if they are underbaked slightly. We usually frost them with a simple powdered sugar frosting, and then decorate with small candies such as Red Hots. Yum!