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    Spice Cookies w/Pumpkin Dip


    Source of Recipe


    Low-Fat Country Cooking � K. McNeal; Famous Horserace KS
    Spice Cookies w/Pumpkin Dip

    Plan ahead...cookies need to chill overnight.
    Yield 10 dozen cookies (3 cups dip)

    3/4 c. margarine, softened
    1 c. sugar
    1 egg
    1/4 c. molasses
    2 c. flour
    2 tsp. baking soda
    1 tsp. cinnamon
    1/2 tsp. ginger
    1/2 tsp. cloves
    1/2 tsp. salt

    Pumpkin Dip:
    1 8-oz. pkg. light cream cheese softened
    1 18-oz. can pumpkin pie mix
    2 c. confectioners� sugar
    1/2 tsp. cinnamon
    1/4 tsp. ginger

    In a mixing bowl, cream margarine and sugar. Add egg and beat well. Add molasses, mix well. Combine remaining 6 dry ingredients; add to creamed mixture; mix well. Chill overnight. Shape into1/2-in. balls, place 2-in. apart on ungreased baking sheets. Bake at 375� for 6 minutes or until the 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 remaining ingredients; beat until smooth. Serve with cookies. Store leftover dip in the refrigerator.

    3 cookies and 1 T. dip equals: 129 calories�5 gm fat (1 gm saturated)�8 mg cholesterol�174 mg sodium�21 gm carbohydrate�2 gm protein
 

 

 

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