Gingerbread cookies
Frances Scott

1.5	C	flour
1.5	t	ground ginger
0.5	C	butter or shortening
1		egg
1		(4 oz.) package instant butterscotch pudding mix
0.5	t	baking soda
1	t	ground cinnamon
0.5	C	brown sugar, packed
		This cookie dough is easier to handle than most traditional Christmas sugar cookie dough.
		Combine flour with spices and baking soda. Cream butter, beat in sugar and pudding mix. Add egg and blend well. Gradually add flour mixture, beating after each addition until smooth. Chill dough until firm enough to handle (about an hour). Roll to 1/8” thick on floured board. Cut with floured cookie cutter. Place on greased cookie sheet. Decorate with raisins, candied cherries, red or green crystal sugar. Bake at 350 for 8 minutes. Take them out of the oven while they are still soft.
		Icing: Mix 1 cup powdered sugar with 1 T. hot milk.