Butterscotch gingerbread persons 1/2 cup butter softened 1/2 cup packed brown sugar 1 package (3.4 oz) instant butterscotch pudding mix 1 egg 1 1/2 cups flour 1 1/2 tsp ground ginger 1/2 tsp baking soda 1/2 tsp ground cinnamon -cream butter, sugar, pudding (dry mix, don't MAKE the pudding) and beat in egg. Combine flour and soda and spices in another bowl. Gradually add dry ingredients to wet. Cover and refrigerate an hour or two. Roll out dough between wax paper and cut out shapes. Re-chill scraps if too sticky. Bake 250 F for 8-10 minutes until edges are golden. Cool and decorate if desired. These puff up and spread a bit so leave an inch between them. Music by Kevin Mcleoud, incompetech.com

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