Preheat oven to 350 degrees
3/4 c. shortening
1 c. white sugar
1 egg
4 T. molasses
Blend with a hand mixer until smooth. Sift together:
2 c. flour
1 t. baking soda
1 tsp. cinnamon
1 tsp. ginger
1/4 tsp. salt
Mix until nice dough forms. Roll dough into balls and dip in white sugar. Place on ungreased cookie sheet. Bake for 10 minutes. Remove from oven when cookies are puffed up and cracking but BEFORE they darken around the edges.
PUMPKIN DIP
1 8-ounce package softened cream cheese.
2 c. confectioners' sugar
1 15 oz. can solid packed pumpkin
1 T. ground cinnamon
1 T pumpkin pie spice
1 tsp. frozen orange juice concentrate
In medium bowl blend cream cheese and sugar. In separate bowl, mix solid packed pumpkin, ground cinnamon, pumpkin pie spice, and frozen orange juice concentrate. Thoroughly mix in the cream cheese blend. Chill in refrigerator until ready to serve. (I serve the cookies on a tray with pumpkin dip in a little hollowed out pumpkin.)
3/4 c. shortening
1 c. white sugar
1 egg
4 T. molasses
Blend with a hand mixer until smooth. Sift together:
2 c. flour
1 t. baking soda
1 tsp. cinnamon
1 tsp. ginger
1/4 tsp. salt
Mix until nice dough forms. Roll dough into balls and dip in white sugar. Place on ungreased cookie sheet. Bake for 10 minutes. Remove from oven when cookies are puffed up and cracking but BEFORE they darken around the edges.
PUMPKIN DIP
1 8-ounce package softened cream cheese.
2 c. confectioners' sugar
1 15 oz. can solid packed pumpkin
1 T. ground cinnamon
1 T pumpkin pie spice
1 tsp. frozen orange juice concentrate
In medium bowl blend cream cheese and sugar. In separate bowl, mix solid packed pumpkin, ground cinnamon, pumpkin pie spice, and frozen orange juice concentrate. Thoroughly mix in the cream cheese blend. Chill in refrigerator until ready to serve. (I serve the cookies on a tray with pumpkin dip in a little hollowed out pumpkin.)
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