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    Cookie: 3 pt. Spice Cookie & Pumpkin Dip


    Source of Recipe


    "Taste of Home's Low-Fat Country Cooking Cookbook"

    List of Ingredients




    ****Spice Cookies***
    3/4 cup margarine -- softened
    1 cup sugar
    1 egg
    1/4 cup molasses
    2 cups all-purpose flour
    2 teaspoons baking soda
    1 teaspoon ground cinnamon
    1/2 teaspoon ground ginger
    1/2 teaspoon ground cloves
    1/2 teaspoon salt

    ****Pumpkin Dip***
    1 package light cream cheese -- (8 oz) softened
    1 (18 oz) can pumpkin pie mix
    2 cups confectionersÕ sugar
    1/2 teaspoon ground cinnamon
    1/4 teaspoon ground ginger

    Recipe



    In a mixing bowl, cream margarine and sugar. Add egg and beat well. Add molasses; mix well. Combine flour, baking soda, cinnamon, ginger, cloves and salt; add to creamed mixture and mix well. Chill overnight. Shape into 1/2-inch balls; place 2 inches apart on ungreased baking sheets. Bake at 375 ¼s F for 6 minutes or until 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 sugar, cinnamon and ginger; beat until smooth. Serve with cookies. Store leftover dip in the refrigerator.

    Yield: 10 dozen (3 cups dip).

    Serving Size (3 cookies and 1 tablespoon dip)

    According to the website: Per serving: Cal 129 (Cal from Fat: 31%), Fat: 5 g (Sat Fat 1g), Chol 8mg, Sod 174mg, Carb 21g, Pro 2g

 

 

 

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