Gingersnapbread Cookies

Mark's favorite cookies are gingersnaps. Something about Christmas time makes us want to eat them. But they must be spicy, chewy, soft, and crunchy. This year I wanted to try to come up with a recipe that would taste like a gingersnap, but hold its shape like gingerbread to make houses and little ginger people. So, I tweaked a recipe I got from Tasha Bradford. We loved it. It was the prefect blend of gingersnap and gingerbread.

Woops. That wasn't supposed to happen. As you can see, at first she was very disappointed.

But, then she realized she could just eat the part that broke off.

Of course Master I would choose to do a candy house.

Thrilled with her creation.

Gingersnapbread Cookies
Serves: 16
1 (6-ounce) package Jell-O Sugar Free - Fat Free Instant Butterscotch Pudding and Pie Filling (you can use sugar free)
3/4 cup butter
3/4 cup brown sugar
1/4 cup molasses (Just pour a dollop in. That's what I did. Don't waste half of it on the sides of the measuring cup.)
1 egg
2 1/4 cups flour
1 teaspoon baking soda
1 tablespoon ground ginger
1 1/2 teaspoons cinnamon
1/2 teaspoon cloves

1. Cream butterscotch pudding mix with butter and sugar; add egg and blend well.
2. Combine flour, baking soda, ginger, and cinnamon; blend into pudding mixture.
3. Chill dough for 1 hour or until firm.
4. Roll dough on a floured surface to about 1/4 inch thickness and cut with cookie cutter.
5. 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.
6. Bake at 350° for 10-12 minutes.
7. Remove from oven and cool on wire rack.
8. Decorate if desired.

For frosting: equal parts of cream cheese and butter, powdered sugar, vanilla.

For a glaze: Mix lemon juice with powdered sugar until desired consistency. Apprx. 3 T. of lemon juice for every cup of powdered sugar.

This recipe will make about 16-18 gingerbread men.