Recipe

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• 3/4 cup butter, softened
• 3/4 cup brown sugar , firmly packed
• 1 (4 oz) package instant butterscotch pudding mix
• 1 egg
• 2 1/4 cups flour
• 1 tsp baking soda
• 1 tbsp ground ginger
• 1 1/2 tsp ground cinnamon

• 1 Beat butter, sugar, dry pudding mix, and egg in large bowl with electric mixer on medium speed until well blended.
• 2 Combine remaining ingredients and gradually add to pudding mixture, beating well after each addition.
• 3 Cover and refrigerate 1 hour or until dough is firm.
• 4 Preheat oven to 350 degrees F.
• 5 Roll out dough on lightly floured surface to 1/4-inch thickness.
• 6 Cut into gingerbread shapes with 4-inch cookie cutter.
• 7 Place on greased baking sheets.
• 8 Use a straw to make a hole near the top of each cookie for hanging.
• 9 Bake 10 to 12 minutes or until edges are lightly browned.
• 10 Remove from baking sheets and cool on wire racks.
• 11 Decorate as desired.