Butterscotch Molasses Pudding Cookies Recipes

PUDDIN' HEAD GINGERBREAD MEN

Steps:

• Cream butter, brown sugar and pudding mix.
• Add egg and beat well.
• Combine flour, baking soda, ginger and cinnamon; stir into creamed mixture and chill.
• Roll part of chilled dough out on floured surface to 1/8-inch thickness.
• Cut with 4-inch gingerbread man cookie cutter.
• Place on ungreased cookie sheets and bake in 350° oven for 6-8 minutes.
• Remove from cookie sheet to rack and cool.
• Mix powdered sugar, lemonade concentrate and enough water to make of spreading consistency.
• Frost cookies or use pastry tube.
• Decorate with candies if desired.

MOLASSES COOKIES

Steps:

• Heat oven to 350°F.
• Combine flour, dry pudding mix, baking soda and spices. Beat shortening and brown sugar in large bowl with mixer until light and fluffy. Add egg and molasses; mix well. Gradually add flour mixture, beating well after each addition.
• Place granulated sugar in small bowl. Roll dough into 40 balls, using about 1 Tbsp. dough for each ball. Roll balls in granulated sugar until evenly coated.
• Place, 2 inches apart, on baking sheets sprayed with cooking spray.
• Bake 8 to 10 min. or until tops are cracked. Cool on baking sheet 2 min. Remove to wire racks; cool completely.

EASY GINGERBREAD COOKIES

Steps:

• Cream pudding and pie filling mix with butter and sugar; add egg, and blend well.
• Combine flour, baking soda, ginger, and cinnamon; blend into pudding mixture.
• Chill dough for 1 hour or until firm.
• Roll dough on a floured board to about 1/4 inch thickness and cut with cookie cutter.
• Place on greased baking sheets; use a straw to make a hole in the top of the cookie for hanging on the tree, if desired.
• Bake at 350F for 10 to 12 minutes.
• Remove from oven and cool on wire rack.
• Decorate if desired.

BUTTERSCOTCH CHOCOLATE CHIP PUDDING COOKIES RECIPE

Steps:

• Preheat oven to 350 degrees F
• In a large mixing bowl, cream together butter, brown sugar and sugar.
• Stir in vanilla and egg and mix well.
• In a separate bowl, sift together salt, flour, pudding mix and baking soda.
• Add dry ingredients to wet ingredients and mix until combined.
• Fold in butterscotch and chocolate chips.
• Roll into 1-inch balls and place two inches apart on cookie sheets.
• Bake 10-12 minutes, or until golden brown.

BUTTERSCOTCH GINGERBREAD COOKIES

Steps:

• 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 1/4-in. thickness. Cut with lightly floured cookie cutters. Place 1 in. apart on ungreased baking sheets. , Bake at 350° for 6-8 minutes or until firm. Remove to wire racks to cool. Decorate as desired.

DOUBLE BUTTERSCOTCH PUDDING COOKIES

Steps:

• Heat oven to 350°F.
• In large bowl, mix cookie mix, dry pudding mix, softened butter, water and egg with spoon until soft dough forms. Stir in butterscotch chips. Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheets.
• Bake 8 to 11 minutes or until edges are set. Immediately sprinkle each cookie with sea salt. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 20 minutes.
• Store in airtight container.

BUTTERSCOTCH APPLE COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets.
• Mix together flour, cinnamon, baking soda and salt in medium bowl.
• Beat brown sugar and 1/2 cup butter in large mixer bowl until creamy. Beat in egg. Gradually beat in flour mixture alternately with apple juice. Stir in 1 1/2 cups butterscotch chips, apple and 1/2 cup walnuts. Drop by slightly rounded tablespoon onto lightly greased cookie sheets.
• Bake for 10 to 12 minutes, until lightly browned. Let stand 2 minutes; cool on wire racks.
• While the cookies cool make the butterscotch glaze: Melt remaining butterscotch chips and 2 tablespoons butter in small, heavy saucepan over lowest possible heat.
• When the butter and chips have melted remove the pan from heat and stir in 1 cup confectioners' sugar and 1 1/2 tablespoon apple juice until the glaze is smooth. Spread the glaze on the cooled cookies and sprinkle with remaining walnuts.