It's fall! Now's the time to make these fabulous cookies. I can't be held responsible for what they will do to your waistline, however. You can't eat just one...
INGREDIENTS:
1 1/2 cups butter or margarine, softened
2 cup sugar
2 eggs
1/2 cup molasses
4 cups all-purpose flour
4 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon ground ginger and cloves
1 teaspoon salt
PUMPKIN DIP:
4 ounces cream cheese, softened
1 cup pumpkin pie filling
1 cup confectioners' sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
DIRECTIONS:
1. In a mixing bowl, cream butter and sugar. Add eggs, one 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. (* Or for a few hours. Dough won't roll well when warm.)
2. Shape into 1/2-in. balls; roll in sugar. Place 2 in. apart on ungreased baking sheets. Bake at 375° for 6 minutes or until edges begin to brown. Cool for 5 minutes before removing to a wire rack.
3. For dip, beat cream cheese in a mixing bowl until smooth. Add pumpkin pie mix; beat well. Add sugar, cinnamon and ginger; beat until smooth. Serve with cookies. Store leftover dip in the refrigerator.
Yield: about 20 dozen
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