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Easy Gingerbread cookies
Ingredients
1 5.9-oz. pkg. butterscotch pudding mix 3/4 C. butter 3/4 C. firmly packed brown sugar 1 egg 2 1/4 C. all-purpose flour 1 tsp. baking soda 1 Tbs. ground ginger 1 1/2 tsp. ground cinnamon
Directions
Cream pudding mix with butter and sugar; add egg, and blend well. Combine flour, baking soda, ginger, and cinnamon; blend into pudding mixture. Chill dough for 1 hour or until firm. Roll dough on a floured board to about 1/4 inch thickness and cut with cookie cutter. Place on greased baking sheets; use a straw to make a hole in the top of the cookie for hanging on the tree, if desired. Bake at 350 degrees for 10-12 minutes. Remove from oven and cool on wire rack. Decorate if desired.
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