PUDDIN HEAD GINGERBREAD COOKIES
--------------------------------------------------------------------------------
1/2 c. butter, softened
1/2 c. packed brown sugar
1 (3 3/4 or 4 oz.) pkg.
regular butterscotch
pudding mix
1 egg
1 1/2 c. flour
1/2 tsp. baking soda
1 1/2 tsp. ground ginger
1/2 tsp. ground cinnamon
In mixer bowl, cream
butter, brown sugar and dry pudding1/2 c. butter, softened
1/2 c. packed brown sugar
1 (3 3/4 or 4 oz.) pkg.
regular butterscotch
pudding mix
1 egg
1 1/2 c. flour
1/2 tsp. baking soda
1 1/2 tsp. ground ginger
1/2 tsp. ground cinnamon
mix. Add egg; beat well. Stir together flour, soda, ginger
and cinnamon. Stir into creamed mixture; chill. Roll dough
on floured surface to 1/8-inch thickness, cut with 4 inch
gingerbread men cutter. Place on ungreased cookie sheet. Bake
at 350 degrees for 6 to 8 minutes. Remove from pan. Cool on rack.
BONE YARD COOKIES
found these creepish little eye-catchers in a magazine and added the recipe to my cookie collection.
Makes 34 sandwich cookies
1 cup confectioner's sugar
1/2 cup cornstarch
1/3 cup cold butter, cubed
2 eggs
1 tsp almond extract
2 cups all purpose flour
1/8 tsp salt
2-3T seedless raspberry jam
16-18 oz white baking chocolate, chopped
In a small bowl, combine confectioner's sugar and cornstarch. Cut in butter until mixture resembles coarse
crumbs. Add eggs, one at a time, beating well after each addition. Beat in extract. Combine flour and
salt, gradually add to sugar mixture and mix well.
Shape dough into a ball, flatten into a disk. Wrap in plastic, refrigerate for 30 minutes or until easy to handle.
On a lightly floured surface, roll dough into 1/8" thickness. Cut with a floured 3 1/2" bone-shaped cookie cutter. Place 1 inch apart on parchment paper lined baking sheets. Bake at 350 degrees for 8-10 minutes
or until edges begin to brown. Remove to wire racks to cool.
On half of the cookies, spread 1/8 to 1/4 tsp jam down the center, top with remaining cookies.
In a microwave, melt white chocolate at 70%power for 1 minute, stir. Microwave at additional 10 to 20
second intervals, stirring until smooth.
Dip each cookie in chocolate, allowing excess to drip off. Place on waxed paper; let stand until set.
This recipe appeared in Taste of Home magazine November 2011 edition.
3 comments:
I love this recipe. It was lost for a long time, wasn't it? Didn't someone in our family bite all the heads off of them when you made them for us for a school function?
Sounds so good! Wish I could bake! 'Tis the season for gingers! ~*~Lisa
Nope. That person just bit the heads off of all of them for no special occasion.
Post a Comment