Ingredients
1/2 cup butter, softened1/2 cup packed brown sugar1 package (3.4 ounces) instant butterscotch pudding mix1 egg1-1/2 cups all-purpose flour1-1/2 teaspoons ground ginger1/2 teaspoon baking soda1/2 teaspoon ground cinnamonFROSTING:2 cups confectioners’ sugar3 tablespoons whole milk
Preparation
In a small bowl, cream the butter, brown sugar and pudding mix until light and fluffy. Beat in egg. Combine the flour, ginger, baking soda and cinnamon; gradually add to the creamed mixture and mix well. Cover and refrigerate overnight.
On a lightly floured surface, roll out to 1/8-in. thickness. Cut with a 5-in. gingerbread man cutter. Place 1 in. apart on ungreased baking sheets. Bake at 350° for 8-10 minutes or until edges are golden. Remove to wire racks to cool.
In another small bowl, combine confectioners’ sugar and milk until smooth. Decorate cookies with frosting as desired.
