Butterscotch Gingerbread Cookies

1 cup butter, softened
1 cup packed brown sugar
2 eggs
3 cups all-purpose flour
2 packages (3 1/2 ounces each) cook-and-serve butterscotch pudding mix
3 teaspoons ground ginger
1 teaspoon baking powder
1 teaspoon ground cinnamon

In a large mixing bowl, cream the butter and brown sugar. Beat in the eggs. Combine the flour, pudding mixes, ginger, baking powder and cinnamon; gradually add to creamed mixture. Cover and refrigerate for 1 hour or until easy to handle.

On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut with floured 3-in. cookie cutters. Bake at 350 degrees for 6-8 minutes on ungreased baking sheets. Remove to wire racks to cool. Yields about 3 dozen.