Combine flour, dry pudding mix, baking soda and spices. Beat shortening and brown sugar in large bowl with mixer until light and fluffy. Add egg and molasses; mix well. Gradually add flour mixture, beating well after each addition.
3
Place granulated sugar in small bowl. Roll dough into 40 balls, using about 1 Tbsp. dough for each ball. Roll balls in granulated sugar until evenly coated.
4
Place, 2 inches apart, on baking sheets sprayed with cooking spray.
5
Bake 8 to 10 min. or until tops are cracked. Cool on baking sheet 2 min. Remove to wire racks; cool completely.
Kitchen Tips
Tip 1
Note
For easy cleanup, use parchment paper (also known as silicon paper or baking paper) to cover the baking sheets instead of spraying them with cooking spray. The baked cookies will slide right off the baking sheets onto the cooling racks.
Tip 2
Food Facts
Shortening creates a softer cookie that spreads less. If you like thinner, crispier cookies, substitute softened butter for the shortening.
Tip 3
Substitute
Prepare using JELL-O Butterscotch Flavor Instant Pudding.
Nutrition
Calories
180
Calories From Fat
0
% Daily Value*
Total Fat 8g
10%
Saturated Fat 2g
10%
Trans Fat 0g
Cholesterol 10mg
3%
Sodium 200mg
9%
Total Carbohydrates 28g
10%
Dietary Fiber 0g
0%
Sugars 18g
36%
Protein 1g
2%
Vitamin A
2%
Vitamin C
0%
Calcium
2%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
20 servings, 2 cookies each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.