Butterscotch Pudding Cookies
1 package (4-serving size) cook-n-serve butterscotch pudding
½ cup shortening
½ cup firmly packed brown sugar
1 egg
1½ cups flour
½ teaspoon baking soda
1½ teaspoons ginger
1 teaspoon cinnamon
Cream pudding with shortening and sugar. Add egg and blend well. Mix the dry ingredients together and add to the pudding mix. Chill the dough for about 1 hour.
For drop cookies: Make 1 inch balls and lightly flatten with a glass dipped in sugar.
For cookie cutter cookies: roll on floured surface to about 1/8-inch thickness and cut with a cookie cutter.
Bake on greased sheets at 350 degrees for 5-7 minutes.
Frost with Buttercream Frosting:
Buttercream Frosting
½ cup margarine or butter
½ cup shortening
1 pound box of powdered sugar
1½ teaspoons of vanilla extract
½ teaspoon of lemon juice
¼ teaspoon of almond extract
3 tablespoons of cream (substitute eggnog at Christmastime)
Cream shortening and margarine (butter). Slowly add powdered sugar and blend well. Add remaining ingredients and blend till smooth.
