Puddin' Head Gingerbread Cookies

1 (3.5 ounce) package non-instant butterscotch pudding mix
1/2 cup butter
1/2 cup packed brown sugar
1 egg
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon

Cream pudding and pie filling mix, butter and sugar. Add egg and blend well.

In a separate bowl, combine flour, baking soda, ginger and cinnamon; blend with pudding mixture. Chill dough until firm. (Can be frozen at this stage until ready to use.)

Roll dough out on floured board to about 1/8-inch thickness and cut with cookie cutter. Place on greased cookie sheets.

Bake at 350 degrees F (175 degrees C) for 10-12 minutes. Decorate as desired.

Yields 2 1/2 dozen cookies