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| 3.5 |
oz |
Package Butterscotch Pudding Mix |
|
| 1/2 |
cup |
Butter |
|
| 1/2 |
cup |
Brown Sugar (packed) |
|
| 1 |
large |
Egg |
|
| 1 1/2 |
cups |
All Purpose Flour |
|
| 1/2 |
tsp |
Baking Soda |
|
| 1 |
tbsp |
Ginger (minced) |
|
| 1 |
tsp |
Ground Cinnamon |
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| 1. |
Mix together dry butterscotch pudding mix, butter and brown sugar in a medium bowl till creamy. |
| 2. |
Add eggs and combine flour, baking soda, ginger and cinnamon. Mix into the pudding mixture and cover then chill dough till it becomes firm for 60 minutes. |
| 3. |
Preheat oven to 350 degrees F. Then grease baking sheets (cookies wont stick). Roll dough out around 1/8" thickness, using man cookie cutter shapes. |
| 4. |
Set cookies on baking sheets 2" apart. |
| 5. |
Bake cookies for 10-12 minutes until cookies are golden at the edges. |
2 1/2 Dozen
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