 | Adapted from my Christmas cut-out cookies ~ with strawberry frosting VALENTINE's DAY CHRISTMAS |
BUTTERSCOTCH GINGERBREAD HEARTS
1/2 cup butter, softened
1/2 cup packed brown sugar (I like dark best)
1 package (3.4 oz) INSTANT butterscotch pudding mix
1 egg
1-1/2 cups flour
1-1/2 tsp ground ginger
1/2 tsp baking soda
1/2 tsp ground cinnamon
Decorations as desired ~ (I just use store-bought tubes of decorator icing and gel)
GLAZE
4-5 TB heavy cream………………………………………..1 cup powdered sugar
1/4 tsp. strawberry extract
***
In small bowl, cream butter, sugar and pudding mix until light and fluffy. Beat in egg. Combine flour, ginger, cinnamon and baking soda; gradually add to creamed mixture and mix well. Cover and refrigerate overnight (or several hours, at least) …
On lightly floured surface, roll out to about 1/8” thickness; cut with cookie cutters. Place about 1” apart on ungreased (I still use parchment paper) cookie sheets.
Bake at 350 for 7-10 minutes or until edges are just golden. Remove to wire racks to cool.
Meanwhile, put the powdered sugar and strawberry extract into a small bowl. Gradually whisk in the cream (1 TB at a time), until it’s a smooth, thick consistency (may not need all of the cream).
Spread icing on top of cookies and add some holiday sprinkles.
Makes 1-1/2 to 2 dozen (depending on size of cutter)
1/2 cup butter, softened
1/2 cup packed brown sugar (I like dark best)
1 package (3.4 oz) INSTANT butterscotch pudding mix
1 egg
1-1/2 cups flour
1-1/2 tsp ground ginger
1/2 tsp baking soda
1/2 tsp ground cinnamon
Decorations as desired ~ (I just use store-bought tubes of decorator icing and gel)
GLAZE
4-5 TB heavy cream………………………………………..1 cup powdered sugar
1/4 tsp. strawberry extract
***
In small bowl, cream butter, sugar and pudding mix until light and fluffy. Beat in egg. Combine flour, ginger, cinnamon and baking soda; gradually add to creamed mixture and mix well. Cover and refrigerate overnight (or several hours, at least) …
On lightly floured surface, roll out to about 1/8” thickness; cut with cookie cutters. Place about 1” apart on ungreased (I still use parchment paper) cookie sheets.
Bake at 350 for 7-10 minutes or until edges are just golden. Remove to wire racks to cool.
Meanwhile, put the powdered sugar and strawberry extract into a small bowl. Gradually whisk in the cream (1 TB at a time), until it’s a smooth, thick consistency (may not need all of the cream).
Spread icing on top of cookies and add some holiday sprinkles.
Makes 1-1/2 to 2 dozen (depending on size of cutter)
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