1 package (6 serving size) butterscotch pudding & pie filling
3/4 cup butter
3/4 cup firmly packed brown sugar
2-1/4 cups all purpose flour
1 teaspoon baking soda
1 tablespoon ground ginger
1-1/2 teaspoon ground cinnamon
Cream pudding and pie filling mix with butter and sugar. Add egg and blend well.
Combine flour, baking soda, ginger and cinnamon; blend into pudding mixture. Chill dough until firm, about 1 hour.
Roll on a floured board to about 1/4 inch thickness and cut with 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.
Bake at 350 degrees F. for 10 to 12 minutes. Remove from oven and cool on wire rack. Decorate as desired.
Makes 16 to 18 gingerbread cookies.
Small icing tubes are ideal for decorating cookies.