Gingersnaps
1 cup vegetable shortening
1 cup sugar
1 egg, beaten
1/4 cup unsulphured molasses
2 cups all-purpose flour
1/4 teaspoon salt
1 tablespoon baking soda
1 1/2 teaspoon cinnamon
1 1/2 teaspoon ground cloves
1 1/2 teaspoon ginger
Sugar (optional)
Cream together shortening and sugar. Beat in egg and molasses. Sift flour, baking soda, cinnamon, ground cloves and ginger together in a bowl. Add molasses mixture and blend well. Chill cookie dough for at least 1 hour. Then using your hands, roll the dough into 1-inch balls. Bake on ungreased cookie sheets for 7 minutes. Cool on wire racks. If desired, (I always do this. It forms a nice crust on the tops) roll dough balls in sugar before baking. Bake at 350.
Yields about 4 dozen.
Pumpkin Dip
2 8oz. packages of cream cheese, softened
15 oz. can of pumpkin
1/2 teaspoon pumpkin pie spice
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon
1 lb. powdered sugar
Blend cream cheese with mixer until smooth. Add pumpkin and spices to cream cheese mixture, fold in powdered sugar. Chill before serving.
NOTE: I always 1/2 the pumpkin dip recipe because it makes so much.
HAPPY FALL!