Title: Spice Cookies with Pumpkin Dip - Part 2
Categories: Cookies
Yield: 1 Servings
See part 1 for ingredients
Recipe by: TASTE OF HOME - OCT/NOV 95 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. Shape into 1/2" balls; roll in sugar.
Place 2" apart on ungreased baking sheets. Bake at 375
degrees for 6 minutes or until edges begin to brown.
Cool for 2 minutes before removing to a wire rack. 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 cooking.
Store leftover dip in the refrigerator. Yield: about
20 dozen (3 cups dip)
