|All purpose flour||1 1⁄2 Cup (24 tbs)|
|Ground ginger||1 1⁄2 Teaspoon|
|Ground cinnamon||1 Teaspoon|
|Baking soda||1⁄2 Teaspoon|
|Margarine||1⁄2 Cup (8 tbs) (Parkay)|
|Firmly packed brown sugar||1⁄2 Cup (8 tbs)|
|Pudding and pie filling||3 Ounce (1 Package, 4 Serving Size Jell O, Butterscotch Flavor)|
|Egg||1 , prepared|
|Confectioners sugar glaze/1 tube prepared decorating icing||4 Tablespoon (Adjust Quantity As Needed)|
MIX together flour, spices and baking soda.
Beat margarine at low speed of electric mixer until light and fluffy; beat in sugar, pudding mix and egg.
Gradually add flour mixture, beating until smooth after each addition.
Chill dough until firm enough to handle.
ROLL out dough to 14-inch thickness on floured surface; cut with 3-inch floured teddy bear cookie cutter.
Place on greased baking sheets.
Bake at 350° for 10 minutes or until lightly browned.
Remove; cool on rack.
Decorate cooled cookies with Confectioners Sugar Glaze or icing.
Attach ribbon bow ties, if desired.