Gingerbread Cookies

• 1/2 cup butter or margarine -- softened
• 1/2 cup brown sugar
• 1 package butterscotch pudding mix
• 1 each egg
• 1-1/2 cups flour
• 1/2 teaspoon baking soda
• 1-1/2 teaspoons ground ginger
• 1/2 teaspoon cinnamon
• 2 cups powdered sugar -- sifted
• 2 tablespoons frozen lemonade concentrate -- thawed

1. Cream butter, brown sugar, and pudding mix. Add egg; beat well. Combine flour, baking soda, ginger and cinnamon. Stir into creamed mixture; chill.
2. Roll part of chilled dough out on floured surface to 1/8-inch thickness. Cut with cookie cutter. Place on ungreased cookie sheet.
3. Bake in preheated 350*F oven for 6-8 minutes.
4. Remove from cookie sheet. Cool.
5. Mix powdered sugar, lemonade concentrate, and enough water to make of spreading consistency. Frost cookies.

butter, brown sugar, butterscotch pudding, egg, flour, baking soda, ground ginger, cinnamon, powdered sugar, frozen lemonade concentrate

Taken from www.epicurious.com/recipes/member/views/gingerbread-cookies-52858591 (may not work)