Christmas is almost here and I have been remiss in my baking duties. After all, the holiday season is the holy mecca for bakers! So I am back in the kitchen and making up for lost time. I thought this recipe was a fun twist on a classic gingerbread cookie. I was worried that the butterscotch might be overpowering, but it turned out to be a nice compliment to the ginger cookie. I have included a recipe for royal icing, but you can decorate these cookies any way you like.
Prep time: 15 mins + chilling time
Cook time: 10 mins
Makes: 24
INGREDIENTS:
1 cup butter, softened
1 cup packed brown sugar
2 eggs
3 cups all-purpose flour
2 packages (3-1/2 ounces each) cook-and-serve butterscotch
pudding mix
3 tsp ground ginger
1 tsp baking powder
1 tsp ground cinnamon
DIRECTIONS:
In a large bowl, cream the butter and brown sugar until
light and fluffy. Beat in the eggs. Combine the flour, pudding mixes, ginger,
baking powder and cinnamon; gradually add to creamed mixture and mix well. Cover and refrigerate for 1 hour or until
easy to handle.
On a lightly floured surface, roll out dough to ¼ inch
thickness. Cut with lightly floured
cookie cutters. Place 1 inch apart on
un-greased baking sheets. Bake at 350 degrees for 8-10 minutes or until
firm. Remove to wire racks to cool. Decorate as desired.
ROYAL ICING:
2
large (60 grams) egg whites
2
teaspoons fresh lemon juice
3
cups (330 grams) confectioners (powdered or icing) sugar, sifted
In
the bowl of your electric mixer (or with a hand mixer), beat the egg whites
with the lemon juice until combined. Add the sifted powdered sugar and beat on
low speed until combined and smooth The icing needs to be used immediately or
transferred to an airtight container as royal icing hardens when exposed to
air. Cover with plastic wrap when not in use.
