Post by cuteascountry_Shortcake on Dec 23, 2003 23:24:56 GMT -6
I found a recipe in the 1990 New Joys of Jello book that is somewhat different than the recipe found at the link mentioned above.
The pudding is a cook and serve pudding mix, do not use instant pudding mix in this recipe.
Ginger Bears 1 1/2 cups all-purpose flour 1 1/2 teaspoons ground ginger 1 teaspoon ground cinnamon 1/2 teaspoon baking soda 1/2 cup (1 stick) PARKAY Margarine 1/2 cup firmly packed brown sugar 1 package (4-serving size) JELL-O Pudding and Pie Filling, Butterscotch Flavor 1 egg Confectioners Sugar Glaze (recipe follows) or 1 tube prepared decorating icing Ribbon, optional
Mix together flour, spices and baking soda. Beat margarine at low speed of electric mixer until light and fluffy; beat in sugar, pudding mix and egg. Gradually add flour mixture, beating until smooth after each addition. Chill dough until firm enough to handle.
Roll out dough to 1/8-inch thickness on floured surface; cut with 3-inch floured teddy bear cookie cutter. Place on greased baking sheets. Bake at 350* for 10 minutes or until lightly browned. Remove; cool on rack. Decorate cooled cookies with Confectioners Sugar Glaze or icing. Attach ribbon bow ties, if desired. Makes about 2 1/2 dozen cookies.
Confectioners Sugar Glaze 2 1/2 cups confectioners sugar 3 Tablespoons (about) hot milk or water
Place sugar in small bowl. Gradually add milk, blending well. Makes 1 1/3 cups.