Directions:
BEAT butter, sugar, dry pudding mix and egg in large bowl with electric mixer on medium speed until well blended. Combine remaining ingredients. Gradually add to the pudding mixture, beating until well blended. Refrigerate 1 hour or until dough is firm.
ROLL out the dough on a lightly floured surface to a 1/4-inch-thickness. Use a 4-inch gingerbread man cookie cutter to cut out the dough. Place cutouts on a greased baking sheet. Use a straw to make a hole near the top of each cookie for hanging.
BAKE at 350°F for 10 to 12 minutes or until edges are lightly browned. Remove from baking sheets. Cool on wire racks. Decorate as desired.
KITCHENS TIPS
Make it Easy: To easily decorate these cookies, fill a sealable plastic bag with prepared frosting. Seal the bag and cut a small corner off the bottom of the bag. Roll down the top of the bag to squeeze the frosting over the cookies to decorate as desired.
Simple Powdered Sugar Icing (optional)
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