Wednesday, September 30, 2009

Because You Asked

Because several of you asked for the cookie/pumpkin dip recipe and because you asked so nicely, how could I refuse?

The cookie recipe came to me from one of my Texas friends and they were called Gladewater Gingersnaps. Truth is that they are not supposed to be crisp cookies so gingersnap is a bit deceiving. I renamed them Molasses cookies but are also known as Almost Famous Cookies because I usually get a request for the recipe whenever I serve them. It is one of my favorite Fall cookies.

Almost Famous Cookies
1 cup sugar
2/3 cup Crisco
1 egg
4 TB molasses
2 cups flour
2 tsp. ground ginger
1/2 tsp. ground cloves
1/2 tsp. ground cinnamon
1/4 tsp. salt

Cream sugar and Crisco. Beat in egg and molasses.
Add dry ingredients and chill 30 minutes.
Roll into 1 inch balls and roll in granulated sugar.
Bake for 11 minutes at 350 degrees. Cookies will "erupt" on top but should not be crisp.

Pumpkin Dip
2 cups powdered sugar
1 8 oz. cream cheese
1 15 oz can of pure packed pumpkin (not pumpkin pie mix)
1 tsp. cinnamon
1/2 tsp. ground ginger

Combine sugar and cream cheese. Beat until well blended.
Beat in remaining ingredients. Store in airtight container and refrigerate.
Serving idea:
Serve dip in a small hollowed out pumpkin. Cookies can be dipped or can be "iced" with pumpkin dip.
1 recipe of dip is usually plenty for a double batch of cookies.

Happy Fall Ya'll


Anonymous said...

Hey, Gina! Have you been able to find canned pumpkin this fall yet? Miss you in choir!!
--Rachel Snodgrass

Gina K said...

yes, please tell where you can find the canned pumpkin!!

EJ said...

Thanks for sharing recipe - I definitely need to try these!