Butterscotch Gingerbread Cookies

Directions

1. 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.
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 baking sheets.
3. Bake at 350° for 6-8 minutes or until firm. Remove to wire racks to cool. Decorate as desired.