Spiced Wafer Cookies with Pumpkin Dip Recipe

ingredients

Wafer Cookies
4 tablespoons unsalted butter
3/4 cup molasses
3/4 cup dark brown sugar
4 tablespoons vegetable oil
4 cups flour
1 teaspoon baking soda
3 teaspoons ground cinnamon
1 teaspoon freshly ground nutmeg
1 teaspoon ground cloves
1 teaspoon ground allspice
1 teaspoon ground ginger
1 teaspoon fresh ginger, peeled and finely grated (optional)

Pumpkin Dip
1 package (8 ounce size) cream cheese, softened
2 cups confectioners' sugar
2 cups pumpkin puree
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger

directions

Wafer Cookies: In a saucepan over low heat, melt butter together with sugar, molasses and oil, stirring until sugar is dissolved. Let cool five minutes; mix in spices and baking soda. Slowly mix in flour. Refrigerate overnight.

Preheat oven to 350 degrees F. Bring dough to room temperature before rolling.

Roll dough as thin as possible on a floured surface. Use a round cookie cutter to cut cookies and place on a parchment paper lined baking sheet. Alternatively, use a small ice cream scoop to scoop softened dough in even sized balls on baking sheet.

Bake for 10 minutes until crisp. Let cool on wire rack. Cookies keep, covered up to 2 weeks, Serve with pumpkin dip if desired.

For Pumpkin Dip: Combine sugar and softened cream cheese until well blended. Beat in remaining ingredients. Store in refrigerator in airtight container and serve with spiced wafer cookies.

nutrition data

Nutritional data has not been calculated yet.

reviews & comments

Chicago1987 REVIEW:
October 15, 2013

I should have read how long this recipe would take before I started, but the end result was worth it. The pumpkin dip was fabulous, keeping that recipe handy.

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