(The recipe is below.)
So, here's the finish on the spice cookies. Remember the dough from yesterday?
This morning it was very firm. I rolled it into small balls, and rolled them lightly in sugar.
Put them straight on an ungreased cookie sheet and bake them at 375 for about 8 minutes. Don't let them get too dark.
They'll flatten, crackle open, and look something like this:
Then the fun starts! You must eat them with the pumpkin dip. The combination is soooo delectable.
Okay. Remember -- I haven't tasted one of these for about 8 years. Will it be as wonderful as I remember? Will it?
Spice Cookies with Pumpkin Dip
(yields 20 dozen small cookies)
1 1/2 cups margarine, crisco or butter (I used butter, which gives a chewier cookie.)
2 cups sugar
1/2 cup molasses
4 cups flour
4 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon each of ground ginger and cloves
1 teaspoon salt
Additional sugar for rolling dough in balls
Cream butter & sugar first. Add eggs, molasses and dry ingredients. Mix well. Refrigerate overnight or as long as you can stand to. Bake at 375 for 6-8 minutes.
1 8 oz. pkg. cream cheese
1 can (18 oz) pumpkin pie mix (I couldn't find an 18 oz can, and I didn't want the mix anyway, so I used regular canned pumpkin, and added more spices, including nutmeg and allspice, plus a little sugar and some heavy cream.)
2 cups powdered sugar
1/2 to 1 teaspoon ground cinnamon
1/4 to 1/2 teaspoon ground ginger
Soften the cream cheese. Add pumpkin and spices and sugars. Cream very well until smooth. Serve with cookies -- it's yummy to dip them, but you can also place a dollop of dip on each cookie before eating. Refrigerate any dip you don't use immediately.