Gingerbread People
I know that we are far past Christmas when these are generally baked. However, I did bake them at Christmas and they were so delicious that I needed to include the recipe for archival purposes. Again, from Kraft Foods and a surprise ingredient: Butterscotch pudding.
Preheat oven to 350°F. Roll out dough on lightly floured surface to 1/4-inch-thickness. Cut into gingerbread shapes with 4-inch cookie cutter. Place, 2 inches apart, on greased baking sheets. Use straw to make hole near top of each cookie to use for hanging.
Ingredients:
3/4 cup (1-1/2 sticks) butter, softened
3/4 cup firmly packed brown sugar
1 pkg. (4-serving size) JELL-O Butterscotch Flavor Instant Pudding & Pie Filling
1 egg
2 cups flour
1 tsp. baking soda
1 Tbsp. ground ginger
1-1/2 tsp. ground cinnamon
3/4 cup firmly packed brown sugar
1 pkg. (4-serving size) JELL-O Butterscotch Flavor Instant Pudding & Pie Filling
1 egg
2 cups flour
1 tsp. baking soda
1 Tbsp. ground ginger
1-1/2 tsp. ground cinnamon
Beat butter, sugar, dry pudding mix and egg in large bowl with electric mixer until well blended. Mix remaining ingredients. Gradually add to pudding mixture, beating well after each addition; cover. Refrigerate 1 hour or until firm.
Preheat oven to 350°F. Roll out dough on lightly floured surface to 1/4-inch-thickness. Cut into gingerbread shapes with 4-inch cookie cutter. Place, 2 inches apart, on greased baking sheets. Use straw to make hole near top of each cookie to use for hanging.
Bake 10 to 12 min. or until edges are lightly browned. Remove from baking sheets to wore racks; cool completely. Decorate as desired.
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