No Christmas would be complete without gingerbread cookies, but this recipe offers a unique twist with the butterscotch pudding. I use organic pudding mix because the conventional is just so full of nasty artificial ingredients. You can find this on amazon.com, vitacost.com, or you happen to live near a Whole Foods, they carry it as well.
Makes 2 dozen cookies (more if your cookie cutters are smaller)
2 small boxes organic butterscotch pudding mix
1 cup butter, softened
1 cup brown sugar
3 cups flour
2 teaspoons crystalized ginger pieces, chopped
1 1/2 teaspoon cinnamon
1 teaspoon baking soda
Red Hots and Icing to decorate
Preheat oven to 350 degrees F. Cream pudding mix, butter and brown sugar in a mixing bowl. Add the egg and beat to combine. Add dry ingredients and mix until blended. Roll out on floured board and cut with cookie cutters. Add candy or other decorations. Bake for approximately 10 minutes and cool for 5 minutes before moving to a rack. When completely cooled, decorate with icing.