One of my families favorite fall treats is gingersnaps. The combination of cinnamon, cloves , molasses and ginger just screams Autumn. These are not like the hard as a rock gingersnaps you might have had out of a box once or twice. Instead these little gems are soft and chewy with a sprinkle of sugar on top. Warm out of the oven they will knock your socks off, but if you pair them with my pumpkin dip, well that just takes them to a whole different level!!
- 2/3 cup shortening
- 1 egg
- 2 cups flour
- 1 tsp. ginger
- 2 tsp. baking soda
- 1 cup sugar
- 1/2 cup molasses
- 1 tsp. cinnamon
- 3/4 tsp. cloves
- 1/4 tsp. salt
Mix the shortening and the sugar; add egg and molasses. Next add the sifted flour and dry ingredients. Mix them all together and then chill your dough for about 1 hour. Roll into balls, then in sugar. Place on greased cookie sheet about 2 inches apart. Bake in 350 degree oven for 8-10 minutes.
- 8 ounces softened cream cheese
- 8 ounce container of cool whip
- 1- 30 ounce can of pumpkin pie mix – you must use the mix. It has all the spices added to it and you want that.
In a large mixing bowl beat your softened cream cheese until smooth and all the lumps are gone. Add the 1 can of pumpkin pie mix. Beat until combined. Now you want to add the cool whip but fold it in gently. You want it to make everything all nice and fluffy. I like to serve this dip inside a small pumpkin. It makes a really nice presentation if you want to take it someplace to share with all your friends. Then they will “ohh” and “ahh” and say “where do you find the time to do all this wonderful stuff?” Aw shucks, it was nothing!!