1 5.9 oz. pkg. butterscotch pudding mix
3/4 C. butter
3/4 C. firmly packed brown sugar
2 1/4 C. all-purpose flour
1 tsp. baking soda
1 Tbs. ground ginger
1 1/2 tsp. ground cinnamon
Cream pudding mix with butter and sugar; add egg, and blend well. Combine flour, baking soda, ginger, and cinnamon; blend into pudding mixture. Chill dough for 1 hour or until firm. Roll dough 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, if desired. Bake at 350 degrees for 10-12 minutes. Remove from oven and cool on wire rack. Decorate if desired.