Saturday, October 2, 2010

Ginger Cookies with Pumpkin Spread

Do you want something that is big and soft and so so so comforting? These cookies are just the item for you! We are ginger snap lovers these take the TOP award. I got the recipe from a friend, Tracy Woodland, and I have to give her props! YUM-O! I did not get the topping that this recipe comes with. I did not have a big can of puree. I used my old stand by pumpkin spread, but I will definitely try this next time. I think it will be more of a frosting consistency and that will be great! Thanks Tracy, for this great recipe!!

Big Soft Ginger Cookies

2 1/4 cups all-purpose flour 
2 tsp. ground ginger 
1 tsp. baking soda 
3/4 tsp. ground cinnamon 
1/2 tsp. ground cloves
1/4 tsp. salt

3/4 cup margarine, softened
1 cup white sugar
1 egg
1 tbls. water
1/4 cup molasses
2 tbls. white sugar

1. Preheat over to 350 degrees. Sift together the flour, ginger, baking soda, cinnamon, cloves and salt. Set aside.
2. In large bowl, cream together margarine and 1 cup sugar until light and fluffy. Beat in egg, then stir in the water and molasses. Gradually stir in the sifted ingredients into the molasses mixture. shape dough into walnut sized balls, and roll them in the remaining 2 tbls. of sugar.* Place cookies 2 inches apart onto ungreased cookie sheet, and flatten slightly.
3.Bake for 8-10 minutes in preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in airtight container.

*This dough is VERY sticky to roll. I have had better success by chilling it first, it is easier to work with.*

Pumpkin Dip
Cream Together:
2 cups powdered sugar
2-8 oz. packages cream cheese

1-30 oz. can pumpkin puree
2 tsp. cinnamon
1 tsp. ginger

Mix: The above two mixtures together.
Serve w/ ginger snap cookies, vanilla wafers of Big Soft Ginger Cookies. This spread is also delicious on bagels or toast.

Pumpkin Dip #2
This is the Pumpkin Dip that I used on them**I cut it in 1/2 because there were only 3 dozen cookies**
1 8 ounce cream cheese
1 can pumpkin  *Or more is you like sweet things**
2 tsp cinnamon
1 tsp ginger
1/2 tsp cloves
1 tsp vanilla **adjust these to your tastes**

Mix sugar and cream cheese until blended. Mix  in the rest until creamy and smooth. Chill at least 1 hour.

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