·         1 stick butter or margarine, at room temperature

·         1 pkg. (4 oz.) gluten-free butterscotch pudding & pie filling-not instant

·         ½ cup brown sugar

·         1 large egg

·         1 1/3 cups Gluten Free Pantry French Bread and Pizza Mix

·         ½ tsp. baking soda

·         3 tsp. cinnamon

 

Preheat oven to 350. Cream butter with dry pudding mix and brown sugar. Add egg. Blend well. Add remaining ingredients and blend. Fill small melon scoop with dough. Place cookies on ungreased baking pan. Flatten each with fingertips.

 

Bake cookies for 10 minutes. Cool completely and store in an air-tight container.

 

Makes about 2 1/2 dozen.