On Sunday we made Gingerbread Boys. I loved this tradition so much when I was a kid. My mom would put a hole in the top of the head before baking and then we would thread a bit of ribbon through and hang the finished ones on the tree. I have done away with that part of the tradition but the rest lives on, especially since I use the same recipe my mom used way back then. We invited friends over to bake and decorate with us, so I doubled this recipe.
Puddinghead Gingerbread Boys
1/2 cup butter, softened
1/2 cup firmly packed brown sugar
1 3.5 oz package butterscotch pudding mix
1 large egg
1 1/2 cups flour
1/2 tsp baking soda
1 1/2 tsp ground ginger
1/2 tsp ground cinnamon
Cream butter and sugar. Add pudding mix. Add egg and mix well. Then add all dry ingredients. Roll out 1/8–1/4 inch thick, cut shapes and bake at 350° for 8–10 minutes. Decorate when cool.