Gingersnap 'Dipping' Cookies

I previously wrote about the Pum'kin Dip... well, the bestest thing in the world that goes with that??  Gingersnap cookies!  I shaped these into long oval 'dipping cookies'... and I tell ya, it was not the most appetizing to look at before they went in the oven.  (Ah-Hem!)  However - when you vary the cooking times, you can get good soft cookies and nice crunchy ones, too! 

Gingersnap Dipping Cookies

3/4 C butter, room temperature
1/2 C brown sugar
1/2 C white sugar
1/4 C molasses
1 large egg
1/2 tsp vanilla extract
2 C all purpose flour
1/2 tsp baking soda
1/4 teaspoon salt
1 1/2 tsp ground cinnamon
2 tsp ground ginger
1/2 tsp ground cloves

** garnish: cinnamon sugar mixture **

1) In a bowl, beat the butter and sugars until light and fluffy (about 2 - 3 minutes) with an electric mixer. Add the molasses, egg, and vanilla extract and beat until well blended. In a separate bowl whisk together the flour, baking soda, salt, and spices. Add to the butter mixture and mix until well combined. Cover and chill the batter for about 30 minutes or until firm. (*** Side note: My mixture came out quite sticky & gooey, after almost an hour.  It posed a problem when forming the dipping shapes, however still turned out and tasted great!)

2) PH the oven to 350' F.   Line two baking sheets with parchment paper.

3) Put about 1 C of white sugar in a bowl & mix with a descent amount of cinnamon, until it's pretty.  (A little help on this step never hurts! )  

Roll the dough into long, oval-like shapes about 1 1/2 to 2 in long, then roll the dough into the sugar/cinnamon mixture, coating them thoroughly. Place on the baking sheet, spacing about an inch apart or so.  You may flatten the cookies a bit with anything around that works. Bake for about 12 - 15 minutes or until the cookies feel dry and firm on top. (The longer the cookies bake, the more crisp they will be.) Cool on a wire rack. 

** Follow the recipe posted previously for the Pum'kin Dip and use these 2 together... it's super yummy!!**

Pum'kin Dip

It's almost Thanksgiving time and pumpkin always seems to put you in the mood for the holiday season.  (Well... me and everyone else I know, except for Chris.  He seems very adamant that everyday is the same and his mood won't change.  We'll see about that. )

Pum'kin Dip

8 oz cream cheese, softened
1 16oz pkg powdered sugar, sifted (I've never sifted anything, don't know how... but it says to do it.)
1 15oz can of pumpkin
2 tsp ground cinnamon
1 tsp ground nutmeg
Gingersnaps

1) Place the cream cheese in a medium bowl.  Beat w/a mixer until creamy and light, on medium speed.

2) Add the powder sugar gradually and beat until blended.  Next add in the pumpkin, cinnamon, nutmeg; beat until well blended.

3) Cover w/plastic wrap and refrigerate for at least 2 hours to allow the flavors to blend.  Serve with the gingersnaps. 

Mmm Mmm Mmm!!!

Molasses Cookies

I thought I liked Molasses cookies until after I had one of these.  Then Chris tells me that HE is the one that likes Molasses cookies....  Hm.  Guess once you're with someone long enough, your likes are their likes.... or you just plain forget what you like cuz you make what they like so much.  Either way - Chris loves these cookies (and so does everyone else where he works.)   ** Warning: Do not make a double batch until you see how much a single batch makes.  Smiles!!  **

Molasses Cookies

3/4C Shortening
1C (tightly packed) brown sugar
1 egg
1/4C Molasses
2 1/4C flour
1 tsp cinnamon
1 tsp ground ginger
1/2 tsp cloves
1/2 tsp nutmeg
1/4 tsp salt

 Mix together with an electric mixer: shortening, b sugar, egg and molasses.... then add in remaining ingredients.  Chill for 2 or more hours in fridge.  Form 1" balls, place on a lightly greased cookie sheet then flatten with bottom of a glass cup coated with (white) sugar.  Bake for 8-9 min at 350'. 

Chris loved these... the boys ate them up... and everyone at Chris's work wanted more.  However... I apparently like Gingersnaps.   =)