butterscotch gingermen cookies1 cup (2 sticks) butter
1 cup brown sugar
(2) 3.4 ounce packages instant butterscotch pudding
Cream butter, sugar and pudding. Add:
Beat until combined. Than add:
3 cups flour
1 teaspoon ginger (optional)
1 teaspoon baking soda
1 teaspoon cinnamon
I had no trouble rolling this dough, but if it seems sticky, just chill for 30 minutes. Sprinkle the counter with confectioners' sugar. Divide the dough into thirds and roll to 1/4-inch thickness, using more confectioner's sugar to keep from sticking.
I used a 3 1/2 -inch gingerbread man cookie cutter. It made 55 cookies.
I inverted butterscotch chips to serve as buttons after I saw how menacing the upright chips looked.
Bake the cookies on parchment paper at 350 degrees for 9 minutes. Cool on cookie sheet and gently peel away from parchment.
Yummy, chewy goodness. If you like your cookies on the crisp side, let them bake for about another 1 1/2 minutes.