Gingerbread Cookie
- l (3.5 oz) pkg. cook and serve butterscotch pudding
- l/2 cup butter
- l/2 cup packed brown sugar
- l egg
- l l/2 cup all purpose flour
- l/2 tsp. baking soda
- l l/2 tsp. ground ginger
- l tsp. cinnamon
Cream together the pudding mix, butter and brown sugar until smooth. Stir in the egg. Combine flour, baking soda, ginger and cinnamen, stir into pudding mixture. Cover and chill dough until firm, about an hour. Preheat oven to 350 degrees. Grease baking sheets or use parchment paper. Roll out dough to about l/8 inch thickness and cut into gingerbread men or other shapes with cookie cutters. Bake 10 -12 minutes until golden at the edges. They freeze well.