Butterscotch Gingerbread Cookies

Butterscotch Gingerbread

Ingredients

• 1 small box butterscotch pudding mix (cook and serve)
• 1/2 cup butter, softened
• 1/2 cup brown sugar
• 1 egg
• 1 1/2 cup flour
• teaspoon ginger
• 1/2 teaspoon cinnamon
• 1/2 teaspoon baking soda
• decorations or icing

Instructions

1. Preheat oven to 350°. Cream pudding mix, butter and brown sugar in a mixing bowl. Beat egg in. Add dry ingredients and mix until blended.
2. Roll out on floured board and cut with cookie cutters. Add candy buttons, cinnamon candy hearts or other decorations as desired.
3. Bake for approximately 10 minutes and cool on baking sheet 5 minutes before removing to a cooling rack. Cookies may then be decorated with icing as desired.
4. Makes about 12 large cookies, many smaller ones, depending on size of cookie cutters.