Spice Cookies with Pumpkin Dip |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 80 |
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My husband and two kids are sure to eat the first dozen of these cookies, warm from the oven, before the next tray is even done. A co-worker gave me the recipe for the pumpkin dip, which everyone loves with the cookies. Ingredients:
1-1/2 cups butter, softened |
2 cup sugar |
2 eggs |
1/2 cup molasses |
4 cups king arthur unbleached all-purpose flour |
4 teaspoons baking soda |
2 teaspoons ground cinnamon |
1 teaspoon each ground ginger and cloves |
1 teaspoon salt |
additional sugar |
pumpkin dip: |
1 package (8 ounces) cream cheese, softened |
2 cups pumpkin pie filling |
2 cups confectioners' sugar |
1/2 to 1 teaspoon ground cinnamon |
1/4 to 1/2 teaspoon ground ginger |
Directions:
1. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and molasses. Combine the flour, baking soda, cinnamon, ginger, cloves and salt; add to creamed mixture and mix well. Chill overnight.
2. Shape into 1/2-in. balls; roll in sugar. Place 2 in. apart on ungreased baking sheets. Bake at 375° for 6 minutes or until edges begin to brown. Cool for 2 minutes before removing to a wire rack.
3. For dip, beat cream cheese in a large bowl until smooth. Beat in pumpkin pie filling. Add the sugar, cinnamon and ginger and mix well. Serve with cookies. Store leftover dip in the refrigerator. Yield: about 20 dozen (3 cups dip).
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