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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 32 |
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I tried these for the first time using ready made gingerbread dough but, liked it allot better with homemade gingersnap cookie dough. I hope you will, too! Ingredients:
2 (8 ounce) packages cream cheese, softened |
1 cup sugar |
2 eggs |
2 teaspoons vanilla |
3/4 cup shortening |
1 cup sugar |
1/4 cup molasses |
1 egg, beaten |
2 cups flour |
2 teaspoons baking soda |
1/4 teaspoon salt |
1 teaspoon cinnamon |
1 teaspoon clove |
1 teaspoon ginger |
Directions:
1. Heat oven to 350 degrees.
2. Beat cream cheese, sugar, egg and vanilla until smooth.
3. Mix together cookie dough ingredience until well blended.
4. Press half of the cookie dough into an ungreased 9 x 13 baking pan.
5. Spread cream cheese mixture over the dough.
6. Crumble and sprinkle the remaining dough over cream cheese mixture.
7. Bake 35 to 40 minutes or until firm to the touch.
8. Refrigerate 2 hours before cutting.
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