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GINGERSNAPS WITH SWEET PUMPKIN DIP
(Serves lots)

GINGERSNAPS
3 cups sifted flour
1 tablespoon ginger
1 tablespoon baking powder
1 teaspoon salt
1 cup shortening
1 cup white sugar
1 egg
1 cup molasses
½ teaspoon pure vanilla extract

1. Preheat oven to 325 degrees.
2. In a bowl, stir together the flour, ginger, baking soda, and salt.
3. In a large bowl, cream the shortening and sugar.  Blend in egg, molasses, and vanilla.
4. Add dry ingredients.  Chill dough.
5. Roll dough in balls and dip in sugar.
6. Bake on ungreased cook sheet for 10-12 minutes.

This is a lightly spiced dip to serve with homemade gingersnaps.  It’s easy, quick, and a welcoming gift that everyone will enjoy.  It looks great served in a small hollowed out pumpkin or squash shell.

SWEET PUMPKIN DIP
4 cups powdered sugar, sifted
2 packages (8 ounces each) softened cream cheese
30 ounce can of pumpkin
2 teaspoons ground cinnamon
1 teaspoon ground ginger

1.     Combine sugar and cream cheese until well blended.  Add remaining ingredients.

2.    Store in an airtight container in the refrigerator.