Easy Gingerbread cookies

Gingerbread Men ( or any shape really)


INGREDIENTS
1 (3.5 ounce) package cook and serve 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


DIRECTIONS
In a medium bowl, cream together the dry butterscotch pudding mix, butter, and brown sugar until smooth. Stir in the egg. Combine the flour, baking soda, ginger, and cinnamon; stir into the pudding mixture. Cover, and chill dough until firm, about 1 hour.
Preheat the oven to 350 degrees F (175 degrees C). Grease baking sheets. On a floured board, roll dough out to about 1/8 inch thickness, and cut into shapes using a cookie cutter. Place cookies 2 inches apart on the prepared baking sheets.
Bake for 10 to 12 minutes in the preheated oven, until cookies are golden at the edges. Cool on wire racks.


Suprisingly tasty!!

Gingerbread

450g (1lb) Treacle
450g (1lb) Coarse BrownSugar
110g (4oz) Clarified Butter
50g (2oz) Ground Ginger
25g (1oz) Candied Orange Peel
25g (1oz) Candied Angelica
15g (½oz) Candied Lemon Peel
15g (½oz) Ground Coriander Seeds
15g (½oz) Ground Caraway Seeds
1 Egg Flour

Procedure
Put the treacle into a basin and pour over the melted butter Add the sugar and ginger. Stir together well, add the candied peel, which should be cut into very small pieces, but not bruised and the ground caraway and coriander seeds. Mix thoroughly together, break in an egg and work up with as much flour as may be necessary to form a paste. Make into nuts of any size. Put them on a baking trey. Bake in a slow oven for 15 to 30 minutes.