Ginger Snaps

  • 2 sticks butter, softened
  • 1 3/4 cups white sugar
  • 3/4 cup strong molasses
  • 2 eggs
  • 2 T strong cold coffee brewed or 1 t instant coffee
  • 4 cups flour
  • 2 t baking soda
  • 1 t kosher salt added to wet ingredients
  • 2 T ground ginger
  • 2 t ground cinnamon
  • 1 t freshly grated nutmeg
  • 1/2 t of ground allspice or ground cardamom

Preheat the oven to 350 º.  Cream the butter with the sugar until light and fluffy.  Add the molasses, salt and eggs and beat until smooth. Sift the flour with the soda and spices. Add the flour mixture to the butter mixture and stir until blended. Pinch off golf ball sized pieces of dough and roll into balls. Bake for about 12 minutes or until cracked on top.

Pumpkin Dip for Gingersnaps

*not pictured.

  • 8 ounces softened cream cheese
  • 1 small can of pumpkin
  • 1 1/2 cups confectioners sugar
  • 1 t good cinnamon
  • 1/2 t ginger
  • 1/4 t cloves
  •  1/4 t freshly grated nutmeg
  •  1 t of good vanilla
  •  1 pint of heavy cream, whipped

Beat cream cheese until smooth, then beat in pumpkin, sugar and spices.  You can add cream now, but it is better if you allow the pumpkin mixture to set up for at least an hour in the fridge. Gently fold in whipped cream until blended. Keep in fridge until use.