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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Spice Cookies With Pumpkin Dip Recipe

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This recipe for Spice Cookies With Pumpkin Dip is from Come Now, Let Us Gather Round My Table, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 c butter
2 c sugar
2 eggs
1/2 c molasses
4 c flour
4 tsp baking soda
2 tsp ground cinnamon
1 tsp each ground ginger and cloves
1 tsp salt
Additional sugar

Pumpkin Dip
1 package (8oz) cream cheese, softened
1 can (18 oz) pumpkin pie mix
2 c confectioners’ sugar
1/2 to 1 tsp ground cinnamon
1/4 to 1/2 tsp ground ginger
Directions:
Directions:
In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Add molasses; mix well. Combine flour, baking soda, cinnamon, ginger, cloves and salt; add to creamed mixture and mix well. Chill overnight. Shape into 1/2 inch balls; roll in sugar. Place 2 inches apart on un-greased baking sheets. Bake at 375° F for 6 minutes or until edges begin to brown. Cool for 2 minutes before removing to a wire rack.
Personal Notes:
Personal Notes:
“This is from a friend. It is really good and great to bring to parties. I included it because it reminds me of Ginger Cookies that my Aunt Leila, who was actually my dad's aunt, used to make. They were a family favorite from my childhood and like a lot of women of her time didn't use a recipe. She attempted to write it out, but no one could ever quite do it like she did. This recipe comes close and the dip just puts it over the top.“ Diane

 

 

 

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