Skeleton Cookies

3/4 c. butter, softened
2 eggs
1 (3.4 oz) pkg. butterscotch instant pudding
2 1/2 c. flour
1 tsp. baking soda
1/2 c. packed brown sugar
1 Tbsp. ground ginger
1 1/2 tsp. ground cinnamon
2 Tbsp. decorating icing

Beat butter, sugar and dry pudding mix in large bowl with mixer until light and fluffy. Blend in eggs. Mix all remaining ingredients except icing. Gradually add to pudding mixture, beating well after each addition. Refrigerate 15 minutes. Heat oven to 350°. Place dough between two sheets of parchment or waxed paper, roll to 1/4-inch thickness. Cut into Halloween shapes with 3-inch to 4-inch cookie cutters, rolling dough scraps as necessary. Place 2” apart on baking sheets sprayed with cooking spray. Bake 10-12 minutes or until edges are lightly browned. Let stand on baking sheets 3 minutes, remove to wire racks. Cool completely. Decorate with icing to resemble the bones of skeletons. Makes about 24 cookies.

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