Ginger cookies with Pumpkin Dip

4 1/2 cups all-purpose flour
4 tsp. ground ginger
2 tsp. baking soda
1 1/2 tsp. ground cinnamon
1 tsp. ground cloves
1/4 tsp. salt
1 1/2 cups shortening
2 cups granulated sugar
2 eggs
1/2 cup molasses

In a medium mixing bowl stir together the flour, ginger, soda, cinnamon, cloves, and salt. Set aside.

In a large mixing bowl beat shortening until softenend. Gradually add the 2 cups granulated sugar; beat unti fluffy. Add eggs and molasses; beat well. Add half of flour mixture; beat until combined. Stir remaining flour in with a wooden spoon. Shape dough into small balls.
Place on ungreased cookie sheet.

Bake in a 350F oven for 12 minutes or until cookies are light brown and puffed. (Do not overbake or cookies will not be chewy.)

Let stand for 2 minutes before transferring to a wire rack. Cool.

Pumpkin Dip
1 16oz can of pumpkin
1 12oz container of cool whip
2 small boxes of Instant French Vanilla Pudding
1 tsp. Pumpkin pie spice

Mix together and dip with ginger cookies. Tastes just like pumpkin pie.