1 1/2 cups butter or margarine, softened
2 cups sugar
2 eggs
1/2 cup molasses
4 cups all-purpose flour
4 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon each ground ginger and cloves
1 teaspoon salt
Additional sugar
Cream butter and sugar. Add eggs, on 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 and roll in sugar. Place 2 inches
apart on ungreased baking sheets. Bake at 375 degrees for 6 minutes to until edges begin to brown.
Cool for 2 minute before removing to a wire rack.
1 package (8 oz.) cream cheese, softened
1 can (15 - 16 oz.) pumpkin
2 cups confectioners sugar
1/2 to 1 teaspoon cinnamon
1/4 to 1/2 teaspoon ground ginger
Beat cream cheese until smooth. Add pumpkin, beat well. Add sugar, cinnamon and ginger,
beat
until smooth. Serve with cookies. Store leftover dip in the refrigerator.
Yield: about 20 dozen cookies, 3 cups dip.
NOTE: Do not halve the recipe; I have, and found that it doesn't work.
Karen Woerner Freeman, Kempton, Penna.
Served at the 90th birthday party Open House of Dale's uncle, Sam Follweiler.
This page added 20 November 1998 - Last updated 06/27/08 12:48 PM
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