Ingredients
1 cup butter, softened1 cup packed brown sugar2 large eggs, room temperature3 cups all-purpose flour2 packages (3-1/2 ounces each) cook-and-serve butterscotch pudding mix3 teaspoons ground ginger1 teaspoon baking powder1 teaspoon ground cinnamon
Preparation
In a large bowl, cream the butter and brown sugar until light and fluffy, 5-7 minutes. 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.
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 baking sheets.
Bake at 350° for 6-8 minutes or until firm. Remove to wire racks to cool. Decorate as desired.
