Butterscotch Gingerbread Cookies

Ingredients

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

Method

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. 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 baking sheets.
5. Bake at 350 degrees F for 6-8 minutes or until firm.
6. Remove to wire racks to cool.
7. Decorate as desired.

Makes about 2 dozen.