Friday, November 13, 2009

Gingersnap Cookies with Pumpkin Dip
By Joni Page

3/4 c shortening
1 c sugar
1/4 c molasses
1 egg
2 c flour
1/4 tsp salt
2 tsp baking soda
1 tsp cinnamon
1 tsp cloves
1 tsp ginger

Beat shortening, sugar, molasses, and egg until fluffy.  Add dry ingredients.  Roll into balls and dip in sugar.  Bake at 350 for 8 - 10 minutes.

Pumpkin Dip:
8oz cream cheese, softened
2 c powdered sugar
1 (15 oz) can pumpkin
1 tsp cinnamon
1 tsp pumpkin pie spice
1/2 tsp ginger

Beat cream cheese and sugar until smooth.  Gradually add pumpkin and mix until smooth.  Stir in spices until well blended.  Chill.  Scoop gingersnaps inot theis yummy dip.  Store in the fridge.

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