Recipe Of The Week - Gingersnaps With Pumpkin Dip

October 8th, 2013

4 CUPS FLOUR
2 TBS.GINGER
2 tsp. CINNAMON 
1/1 tsp.SALT 
1 1/2 CUP BUTTER FLAVORED CRISCO
2 CUP SUGAR
2 EGG 
1/2 CUP MOLASSES

DIP:
8 OZ. COOL WHIP
1 SMALL BOX INSTANT VANILLA PUDDING
1-15 OZ.CAN PUMPKIN
1 tsp. PUMPKIN PIE SPICE

Combine first four ingredients and set aside. Cream Shortening and sugar. Beat in egg and molasses. Blend in dry ingredients. Form into balls. Roll in sugar and place on ungreased cookie sheet. Bake @ 350° for 10-12 minutes. Cool and serve with Pumpkin Dip. Combine all dip ingredients and chill until serving time.