Ginger Snaps and Pumpkin Dip

 I got a taste of Christmas today. I have always been a sentimental one. And something about baking cookies with my baby girl in her footie pajamas and pigtails…got me kind of choked up. She is at such a wonderful age to really understand and appreciate the joys of Christmas this year. I anticipate this season all year long. The lights, the hot cocoa, the music, the family togetherness. Traditions have always been a big thing in my family, and I am so excited to start new traditions in our home.

One tradition I have been waiting two years to enjoy, is baking cookies with my little one. She enjoyed helping me pour and mix all of the ingredients together, lick the beaters (which was always my favorite part when I was a little girl), and most of all, she loved being my little taste tester. I know a lot of you aren’t ready for Christmas to come until after you have tackled Thanksgiving. So these cookies and dip were created with Turkey Day in mind. I finally broke down and used pumpkin. This is actually two big accomplishments for me. My very first dessert recipe, and my first pumpkin recipe! Your family is sure to enjoy them. Toddler approved!

Ginger Snaps
Ingredients:

• 2 C almond flour
• 1/2 C tapioca flour
• 1/4 tsp baking soda
• 3 tsp ground ginger
• 1/4 tsp salt
• 1 tsp cinnamon
• 1 tsp cloves
• 1/4 tsp nutmeg
• 3 TB honey
• 1/4 C molasses
• 4 TB butter, melted
• 1 tsp vanilla

Directions:

• Preheat oven to 350
• In a large mixing bowl, combine dry ingredients.
• Add honey, molasses, butter, and vanilla, and mix into a dough.
• If the dough is too sticky, place in the freezer for a few minutes until easy to work with.
• Divide dough in half. Roll into 8 balls, and arrange on a parchment lined baking sheet, leaving some space in between.
• Wet your fingers, and flatten the balls to about 1/4 in thickness. Cookies will expand a bit, so make sure they aren’t too close together.
• Bake for 8-10 minutes. 8 for crispy edges with a chewy center, or 10 if you like them snappy.
• Place entire parchment sheet on cooling rack until completely cooled, then remove with a spatula.
• Serve with Pumpkin Dip *below*

Pumpkin Dip
Ingredients:

• 8 oz pumpkin puree
• 8 oz cream cheese
• 1 C “Just Like Sugar”
• 1 tsp cinnamon
• 1/4 tsp nutmeg

Directions:

• Blend all ingredients together in a large bowl. Serve chilled, with Ginger Snaps.