Butterscotch Gingerbread Cookies

1. 1

   In a large bowl, cream the butter and brown sugar until light and fluffy. Beat in the eggs. Combine the flour, pudding mixes, ginger, baking powder and cinnamon; gradually add to creamed mixture and mix well. Cover and refrigerate for 1 hour or until easy to handle.

2. 2

   On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut with lightly floured cookie cutters. Place 1 in. apart on ungreased

3. 3

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4. 4

   Bake at 350u00b0 for 6-8 minutes or until firm. Remove to wire racks to cool. Decorate as desired.

* Per serving · 4 servings · Values may vary.

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