Gingersnaps

Makes 6 dozen 

INGREDIENTS

3/4 c. butter
1 1/2 c. shortening
3 c. sugar
3/4 c. molasses
3 eggs
1 Tbs. cinnamon
1 1/2 tsp. ginger
1 1/2 tsp. allspice
1 1/2 tsp. salt
1 1/2 Tbs. baking soda
6 c. flour

DIRECTIONS

Cream butter and shortening.  Add in sugar and beat until creamy.  Add in molasses and eggs beating until fluffy.  Mix the dry ingredients except for the flour and stir into creamed mixture.  Slowly add flour.  Dough will be soft.

Roll dough into balls then roll them in sugar.  Place on a cookie sheet with room to spread.

Bake in oven preheated to 350 for 10 minutes.  Do not over bake.  Cookies will be soft, but will firm up as they cool.

These are delicious with pumpkin dip!

Pumpkin Dip

 INGREDIENTS

1- 8 oz pkg. cream cheese, softened
2 c. sugar
1/2 tsp. ginger
1 tsp. cinnamon
18 oz. pumpkin puree

DIRECTIONS

Beat cream cheese until smooth.  Mix in sugar and spices, then add in pumpkin.  Mix well.  Transfer to serving bowl.  Refrigerate at least one hour before serving.

Serve with apples, gingersnaps, etc.