Cookies:
1 1/2 cu. butter, softened
2 cu. sugar
1/2 cu. molasses
4 cu. all-purpose flour
2 eggs
4 tsp. baking soda
2 tsp. ground cinnamon (or more, if you like)
1 tsp. ground ginger
1 tsp. cloves
1 tsp. salt
additional sugar
Dip:
1 8oz. block cream cheese softened
1 can pumpkin or pumpkin pie mix (18 oz)
2 cu. confectioners sugar
1/2 to 1 tsp. ground cinnamon
1/4 to 1/2 tsp. ground ginger
Instructions:
Cookies: Preheat oven to 375 degrees. Cream butter and sugar. Add eggs one at a time, mixing well after each addition. Add molasses. Mix well. Combine flour, baking soda, cinnamon, ginger, cloves, and salt. Add to creamed mixture. Mix well. Chill (at least 3 hrs.) Shape into 1/2 inch balls. Roll in sugar. Press. Place 2" apart on cookie sheet. I lightly sprayed mine. Bake 6 min. Yield: about 20 doz. *you can store in the refrigerator for a couple of weeks.
Dip: Beat cream cheese until smooth. Add pumpkin. Beat well. Add sugar, cinnamon, and ginger. Beat until smooth. Serve with cookies. Yield: 3 cu. * Store in the refrigerator.
2 comments:
I said to myself uhut uhut uhut.
That looks sooo yummy!
I must have a fall gathering and make that. You should come!
yum!
You know, I must pull out my recipe from you from last year - it had pumpkin and sausage in it....I think. Either way, Mike liked it. Tis the season!
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