Gingerbread People
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I normally do cutout sugar cookies and gingerbread cookies. Since I did the pies this year, I decided to only do a few drop sugar cookies and use the gingerbread dough for the cutouts. Gingerbread cookies are my favorites and I found this great recipe about two years ago on Kraftfoods.com. I normally pack individual bags, but this year I found some pretty tins at Walmart.
INGREDIENTS
- 3/4 cup (1-1/2 sticks) butter, softened
- 3/4 cup firmly packed brown sugar
- 1 pk Butterscotch Flavor Instant Pudding Filling
- 1 egg
- 2 cups flour
- 1 tsp baking soda
- 1 tbsp ground ginger
- 1 1/2 tsp ground cinnamon
DIRECTIONS
BEAT butter, sugar, dry pudding mix and egg in large bowl with electric mixer on medium speed until well blended. Combine remaining ingredients. Gradually add to the pudding mixture, beating until well blended. Refrigerate 1 hour or until dough is firm.
ROLL out the dough on a lightly floured surface to a 1/4 inch thickness. Use a 4 inch gingerbread man cookie cutter (or any cookie cutters – I have a Christmas tree and star) to cut out the dough. Place cutouts on a greased baking sheet.
BAKE at 350 degrees F for 10-12 minutes or until edges are lightly browned. Remove from the sheets. Cool on wire racks. Decorate as desired.
I have a NOTE about the baking time. My oven tends to cook faster, so I only cooked my cookies from 8-10 minutes. When baking I have learned you have to know your oven. Also, when you are baking batch after batch, at timer helps a lot!!!
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