1/2 cup butter (no substitutes), softened
1/2 cup packed brown sugar
1 package (3.4 oz.) instant butterscotch pudding mix
1 egg
1-1/2 cups all-purpose flour
1-1/2 teaspoons ground ginger
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon

In a mixing bowl, cream butter, brown sugar and pudding mix, Beat in egg. Combine flour, ginger, baking soda and cinnamon; gradually add to the creamed mixture. Cover and refrigerate overnight. On a lightly floured surface, roll out to 1/8 inch thickness. Cut with a 5-inch gingerbread man cutter. Place 1 inch apart on ungreased baking sheets.

Bake at 350°F for 8-10 minutes or until edges are golden. Remove to wire racks to cool.

FROSTING:

2 cups confectioners’ sugar
3 tablespoons milk
Assorted decorator candies
Raisins

In a mixing bowl, combine confectioners' sugar and milk until smooth. Frost and decorate cookies as desired.

Makes 36 cookies.

Submitted by: Nancy Hickman