I've died and gone to heaven. These are SOOOOO good.
GINGERSNAP COOKIES
3/4 cup shortening
1 cup brown sugar
1 egg
1/4 cup molasses (by syrup in Walmart)
2 cups sifted flour
1/4 tsp salt
2 tsp baking soda
1 tsp ginger
1 tsp cinnamon
1 tsp ground cloves
3/4 cup shortening
1 cup brown sugar
1 egg
1/4 cup molasses (by syrup in Walmart)
2 cups sifted flour
1/4 tsp salt
2 tsp baking soda
1 tsp ginger
1 tsp cinnamon
1 tsp ground cloves
Combine shortening, sugar, and egg and beat until fluffy. Add molasses and beat well. Add dry sifted ingredients and mix well. Shape dough into balls and roll in granulated sugar. Bake at 350 for 10-11 minutes. I liked to leave them in balls to bake, then slightly smash them down when they come out of the oven. They are prettier than pre-smashing, which turn out really flat and less chewy.
PUMPKIN DIP
4 oz soft cream cheese
1/4-1/2 cup pumpkin pie filling (not pumpkin--I just added 1/4 tsp cinnamon and 1/8 tsp ginger to 1/2 cup of pumpkin, because that's what I had on hand)
2 cups powdered sugar
4 oz soft cream cheese
1/4-1/2 cup pumpkin pie filling (not pumpkin--I just added 1/4 tsp cinnamon and 1/8 tsp ginger to 1/2 cup of pumpkin, because that's what I had on hand)
2 cups powdered sugar
Beat well and chill until thickens.
