Suzy & Spice

a pinch of this, a dash of that

Arsenic and Old Spice

Posted by Suzy Taylor Oakley on October 26, 2007


My close friends will not be surprised that my inaugural post is about baking cookies – one of my all-time-favorite activities.

Tonight’s bakefest coincided with another favorite pastime: watching a classic movie – specifically, my favorite Cary Grant movie, Arsenic and Old Lace. My husband and I watch it every year at the end of October (the movie is set on Halloween).

Now that I’ve revived this old recipe for Spice Cookies with Pumpkin Dip, it has GOT to become part of the annual ritual! I hadn’t made the cookies in several years, and I don’t know why. They were so yummy, I could have eaten all 164 (yes, 164) of them. They’re great just a couple of minutes out of the oven, still warm and chewy.

Saturday is our community’s ShareFest, and I was asked to make two dozen cookies for our church’s volunteer crew. I didn’t remember that this recipe made so many spice cookies. Looks like there will be plenty to share.

Which is another of my favorite activities … sharing baked goods straight from my oven.

Spice Cookies with Pumpkin Dip
From Taste of Home magazine, October/November 1995 issue

NOTE: Dough must chill for several hours.

Spice Cookies
1 1/2 cups butter, softened
2 cups sugar
2 eggs
1/2 cup molasses
4 cups all-purpose flour
4 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon cloves
1 teaspoon salt
Additional sugar for rolling

In large bowl, cream butter and sugar. Add eggs one at a time, beating well after each addition. Add molasses; mix well. In separate bowl, combine flour, baking soda, cinnamon, ginger, cloves and salt; add to creamed mixture and mix well. Chill dough overnight.

Preheat oven to 375º F.

Shape into half- to one-inch balls; roll in sugar. Place 2 inches apart on ungreased baking sheets. Bake 6-9 minutes or until edges begin to brown. Cool 2 minutes before removing to wire rack.

Pumpkin Dip
8 ounces cream cheese, softened
15-ounce can pumpkin
2 cups powdered sugar
1/2 to 1 teaspoon ground cinnamon
1/4 to 1/2 teaspoon ground ginger

Beat cream cheese in mixing bowl until smooth. Add pumpkin; beat well. Add sugar, cinnamon and ginger; beat until smooth. Serve with cookies. Refrigerate leftover dip. (Makes about 3 cups.)


8 Responses to “Arsenic and Old Spice”

  1. Kelley said

    Welcome to the blog world!! I’ll try the cookies – I’m alway up for a new cookie! Yummy!

  2. suzyandspice said

    Hey, Kelley, the first comment to my blog — all the way from the other side of the Pacific!

  3. suzy, welcome to the other side of the blog. i’ve dug your comments, so I’m really looking forward to your posts. 🙂

  4. suzyandspice said

    thanks, dude. i hope i don’t disappoint.

  5. hey suzy – welcome! and hooray for more recipes – at this rate i may never crack open a cookbook again…

  6. dh said

    i’m glad you’ve taken the challenge … i’m remaining blogless, for now… i didn’t get to try your cookies today but heard they were wonderful!

  7. milliej said

    lookee here! a new blogface! love it! maybe she’ll feed me…..

  8. suzyandspice said

    i would love to feed you, millie!

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