Shauna's Secret Gingerbread Cookies

• 34 cup butter, softened
• 34 cup packed brown sugar
• 1 (3 1/2 ounce) packagejell-o butterscotch cooked pudding (6 serving size)
• 1 egg
• 2 cups flour
• 1 teaspoon baking soda
• 1 tablespoon ground ginger
• 1 12 teaspoons ground cinnamon
• 1 cup icing sugar
• 1 tablespoon warm water

1. Beat the sugar, pudding mix and butter first until fluffy, then add the egg and beat it some more.
2. Scrape down occasionally, the color of the mixture should lighten once its reached the right consistency.
3. Mix remaining ingredients.
4. Gradually add to butter mixture, beating well after each addition.
5. Refrigerate 1 hour or until firm.
6. Heat oven to 350F.
7. Roll out dough on lightly floured surface to 1/4-inch thickness; cut into gingerbread shapes with 4-inch cookie cutter, rerolling trimmings.
8. Place, 2 inches apart, on baking sheets sprayed with cooking spray or lined with parchment paper.
9. BAKE 10 to 12 minute or until edges are lightly browned.
10. Cool on baking sheets 3 minute Remove to wire racks; cool completely.
11. Decorate as desired.

butter, brown sugar, packagejello, egg, flour, baking soda, ground ginger, ground cinnamon, icing sugar, water

Taken from www.food.com/recipe/shaunas-secret-gingerbread-cookies-444704 (may not work)