Ginger Cookie Mittens

• 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
• 1-1/2 tsp. ground cinnamon
• 1 tsp. baking soda
• 1-1/2 cups coloured sugar
• 2 tubes (120 g each) decorating icing

1. Beat butter, sugar and dry pudding mix in large bowl with mixer until light and fluffy.
2. Blend in eggs.
3. Mix all remaining ingredients except coloured sugar and icing.
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 mitten shapes with 3- to 4-inch cookie cutter, rerolling 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 coloured sugar and icing.

butter, brown sugar, eggs, flour, ground cinnamon, baking soda, coloured sugar, decorating icing

Taken from www.kraftrecipes.com/recipes/ginger-cookie-mittens-173026.aspx (may not work)