From Paulette Vickery's Recipe Collection

JELLO: GINGER BEARS

cookies

1 1/2 cup flour
1 1/2 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1 each stick butter
1/2 cup firmly packed brown sugar
1 pkg butterscotch pudding, small
1 each egg
1 single powdered sugar glaze
1 single ribbon, optional

Mix together flour, spices, and baking soda. Beat butter 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 cookie sheets. Bake at 350 degrees, 10 minutes, or until lightly browned. Remove cookies from oven and cool on rack. Decorate cooled cookies with powdered sugar glaze. Attach ribbon bow ties if desired. To make powdered sugar glaze, place 2 1/2 cups powdered sugar in a medium bowl. Gradually add 3 tablespoons hot milk, and blend until smooth. Makes 1 1/3 cups glaze.

Yield: 30 servings




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