Butterscotch Gingerbread Cookies

Yield: about 2 dozen

Ingredients

• 1 cup butter, softened
• 1 cup packed brown sugar
• 2 eggs
• 3 cups all-purpose flour
• 2 (3 1/2 ounce) boxes cook-and-serve butterscotch pudding mix
• 3 teaspoons ground ginger
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon

Instructions

1. In a large bowl, cream the butter and brown sugar until light and fluffy. Beat in the eggs.
2. Combine the flour, pudding mixes, ginger, baking powder and cinnamon; gradually add to creamed mixture and mix well.
3. Cover and refrigerate for 1 hour or until easy to handle.
4. Heat oven to 350 degrees F.
5. On a lightly floured surface, roll out dough to 1/4 inch thickness. Cut with lightly floured cookie cutters. Place 1 inch apart on ungreased cookie sheets.
6. Bake for 6 to 8 minutes or until firm.
7. Remove to wire racks to cool.
8. Decorate as desired.