Butterscotch Gingerbread Cookies

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• 1 cup butter, softened
• 1 cup brown sugar, packed
• 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

Recipe

• 1 in a large bowl, cream the butter and brown sugar until light and fluffy.
• 2 beat in the eggs.
• 3 combine the flour, pudding mixes, ginger, baking powder and cinnamon; gradually add to creamed mixture and mix well.
• 4 cover and refrigerate for 1 hour or until easy to handle.
• 5 on a lightly floured surface, roll out dough to 1/4-in. thickness.
• 6 cut with lightly floured cookie cutters.
• 7 place 1 inches apart on ungreased baking sheets.
• 8 bake at 350° for 6-8 minutes or until firm.
• 9 remove to wire racks to cool.
• 10 decorate as desired.