
1 cup packed brown sugar 1 pkg. (3.4 oz.)
1 pkg. JELL-O Butterscotch Instant Pudding
1 egg
2 cups flour
1 tsp. baking soda
1 Tbsp. ground ginger
1 Tbsp. ground cinnamon
Beat butter, egg, sugar, and dry pudding mix in large bowl with mixer until well blended. Mix remaining ingredients and gradually add to mixture. Refrigerate 1 hour or until firm. HEAT oven to 350°F. Roll out dough on lightly floured surface to 1/4-inch-thickness. Cut into gingerbread shapes and place, 2 inches apart, on greased baking sheets. BAKE 10-12 min. or until edges are lightly browned. Let stand on baking sheets 3 min. Remove to wire racks; cool completely. Decorate as desired.