1 pkg. (6 serve size) JELL-O Butterscotch Pudding and Pie Filling

3/4  cup margarine

3/4 cup firmly packed brown sugar

1 egg

2 1/4 cups all-purpose flour

1 tsp. baking soda

3 tsp. ginger

1 1/2 tsp. cinnamon

Cream JELL-O Butterscotch Pudding and Pie Filling mix with margarine and sugar. Add egg and blend well. Combine flour, baking soda, ginger, and cinnamon; blend into pudding mixture. Chill dough until firm, about 5-10 minutes. Roll on a floured board about ¼ inch thickness and cut with cookie cutter. Place on greased baking sheets and use a straw to make a ole in the top of the cookie for hanging on the tree. Bake at 350F for 10-12 minutes. Remove from oven and cool on wire rack. Decorate as desired. Makes 16-18 gingerbread cookies.

Muriel Stephens