Christmas from the Heart by Anyssa Malone

Christmas From The Heart: December 11

One of the loveliest things about Christmas is creating new traditions and making crafts with your loved ones! Michelle Taylor and her kids share a craft that has been passed down through generations and a timely message focussed on how we can best participate in traditions.  

GINGER COOKIES WITH A PUMPKIN DIP

from the kitchen of Cheryl Brodersen
Ingredients:

• 2 cups flour

• 2 1/2 teaspoons of ginger

• 2 teaspoons baking soda

• 1 teaspoon cinnamon

• 1 teaspoon ground cloves

• 1 cup dark brown sugar

• 1/2 cup margarine

• 1/4 cup butter

• 1 egg

• 1/4 cup molasses

Pumpkin Dip:

• Pumpkin pie dip for cookies:

• 8 oz. cream cheese

• 2 cups powdered sugar

• 15 oz can of pumpkin pie filling

• 1 teaspoon cinnamon

• 1/2 teaspoon ginger

• 1/4 teaspoon nutmeg

Download Recipe Here
Directions:

1. Combine first six ingredients in a bowl and set aside. Meanwhile, with a mixer: beat the butter, margarine, and sugar until fluffy.

2. Add the egg and vanilla and beat well.

3. Add the flour and spice mix until it is all well blended. Cover and refrigerate for one hour.

4. With wet hands roll the dough into 1 inch balls and roll in sugar to coat completely.

5. Bake two inches apart for 10-12 minutes (at 350.) Look for cracks to form on the top of cookies.

6. Let the cookies rest at least one minute on the cookie sheet when they are removed from oven.