1 package (4 serving size) butterscotch pudding & pie filling
1 stick butter, softened
1/2 C. brown sugar, firmly packed
1 1/2 C. sifted flour
1/2 t. baking soda
1 1/2 t. ginger
1 t. cinnamon
Preheat oven to 350 degrees. Cream pudding mix with butter and sugar.
Add egg and mix well. In a separate bowl, mix flour with the baking soda, ginger and cinnamon.
Sift together. Add to creamed pudding mixture and stir until well blended. Chill dough until firm. Roll out on a floured board to about 1/8 inch thick, and cut with a Yoga cookie cutter. Bake on a greased baking sheet for 10-12 minutes. Makes about 2 1/2 dozen. Acquire Yoga cookie cutters from bakedideas.com.