Gingerbread Wreaths

• 3/4 cup butter, softened
• 1/2 cup packed brown sugar
• 1 pkg. (4-serving size) Jell-O Butterscotch Instant Pudding
• 2 eggs
• 2-1/2 cups flour
• 1 tsp. baking soda
• 4 tsp. ground ginger
• 1-1/2 tsp. ground cinnamon
• 1/2 tsp. ground cloves
• 2/3 cup green decorating icing
• 2 Tbsp. red decorating gel
• 2 pkg. (64 g each) Maynards Mini Fruit Gums

1. Beat butter, sugar and dry pudding mix in large bowl with mixer until light and fluffy.
2. Blend in eggs.
3. Mix next 5 ingredients.
4. Gradually add to pudding mixture, beating well after each addition.
5. Refrigerate 15 min.
6. Heat oven to 350F.
7. Place dough between 2 sheets of parchment or waxed paper; roll to 1/4-inch thickness.
8. Cut into circles with 3-inch cookie cutter, rolling dough scraps as necessary.
9. Place, 2 inches apart, on baking sheets sprayed with cooking spray.
10. Bake 10 to 12 min.
11. or until edges are lightly browned.
12. Let stand on baking sheets 3 min.
13. ; remove to wire racks.
14. Cool completely.
15. Decorate with remaining ingredients.

butter, brown sugar, eggs, flour, baking soda, ground ginger, ground cinnamon, ground cloves, green decorating icing, red decorating gel

Taken from www.kraftrecipes.com/recipes/gingerbread-wreaths-120806.aspx (may not work)