Sunday, June 7, 2009

Ginger Shap Cookies with Pumpkin Dip

Ginger Snap Cookies

3/4 C shortening
1 C. brown sugar
1/4 C. molasses
1 egg
2 1/4 C. flour
2 tsp. soda
1/2 tsp. salt
1 tsp. ginger
1 tsp. cinnamon
1/2 tsp. cloves

Cream together first 4 ingredients until fluffy. Shift together dry ingredients; stir into molasses mixture. Form into small balls (or ovals for dipping). Roll in granulated sugar & place 2 inches apart on greased cookie sheet. Bake at 375 for about 10 minutes. Cool slightly and remove from pan.

Pumpkin Dip

1 8oz. pkg. of cream cheese
1 small can pumpkin
2 C. powdered sugar
1/2 tsp. cinnamon
1/4 tsp. cloves
1/4 tsp. ginger

Mix all ingredients together until creamy. Chill overnight. Serve with ginger snap cookies.

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