Ingredients
5.9 oz butterscotch pudding mix
¾ cup unsalted butter
¾ cup brown sugar, packed
1 pc egg
2¼ cups all-purpose flour
1 tsp baking soda
1 tbsp ground ginger
1½ tsp ground cinnamon
powdered sugar
Preparation
Preheat your oven to 350 degrees F.
Cream pudding mix with butter and sugar. Add egg, and blend well.
Combine flour, baking soda, ginger, and cinnamon; blend into pudding mixture. Roll into a ball and wrap in plastic cling wrap.
Chill dough for 1 hour or until firm.
Roll dough on a floured board to about ¼-inch thickness and cut with a cookie cutter.
Place on greased baking sheets; use a straw to make a hole in the top of the cookie for hanging on the tree, if desired. Bake for 10 to 12 minutes.
Remove from the oven, cool on a wire rack, and dust with powdered sugar. Serve.
