Faust Family Famous Recipes

Spice Cookies with Pumpkin Dip
Barbara Faust Graff



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.

Pumpkin Dip

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.

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Published 20 June 1996 -   This page added 20 November 1998   -   Last updated 12/28/16 04:35 PM