White Chocolate Dipped Gingerbread Cookies Food

CHEWY WHITE CHOCOLATE CHIP GINGERBREAD COOKIES

Steps:

• Beat together the butter with 1 cup of sugar in a mixing bowl until the mixture is smooth, and stir in beaten egg and molasses. In another bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt; stir the flour mixture into the molasses mixture by half cupfuls. Stir in the white chocolate chips. Refrigerate dough for at least 1 hour.
• Preheat oven to 350 degrees F (175 degrees C).
• Scoop up a generous spoonful of dough, and roll it into a ball. Roll the ball in sugar, place onto an ungreased baking sheet, and flatten slightly. Sprinkle a little sugar onto the cookie, if desired. Repeat for the rest of the cookies.
• Bake the cookies in the preheated oven until lightly browned, 10 to 15 minutes. Allow to cool on the baking sheet for about 1 minute before removing to finish cooling on racks.

WHITE CHOCOLATE DIPPED GINGERBREAD COOKIES

Steps:

• Whisk molasses, water and egg in a small bowl; set aside.
• With an electric mixer, mix flour, sugar, baking soda, salt, orange peel, cinnamon, ginger, cloves, nutmeg and allspice in large mixing bowl.
• Cut in butter using a pastry blender or 2 knives until the mixture resembles coarse meal.
• Pour molasses mixture over flour; beat with mixer until dough forms.
• Turn out on lightly floured surface. Knead 5 to 7 minutes.
• Transfer dough to bowl; cover. Chill a minimum of 2 hours.
• Preheat oven to 350 degrees.
• Roll dough between 2 sheets of waxed paper to 1/8-inch thickness.
• Cut with cookie cutters.
• Place on baking sheets; bake for 10 to 12 minutes. Cool.
• Melt shortening and white baking chocolate in heavy saucepan over medium heat. Dip half of each cookie in chocolate.
• Place on cooling racks or wax paper to let chocolate harden.

DIPPED GINGERSNAPS

Steps:

• In a large bowl, combine sugar and oil. Beat in eggs. Stir in molasses. Combine the flour, baking soda, ginger, cinnamon and salt; gradually add to creamed mixture and mix well. , Shape into 3/4-in. balls and roll in sugar. Place 2 in. apart on ungreased baking sheets. Bake at 350° until cookies spring back when touched lightly, 10-12 minutes. Remove to wire racks to cool. , In a microwave, melt chips and shortening; stir until smooth. Dip cookies halfway into the melted chips or drizzle with mixture; allow excess to drip off. Place on waxed paper; let stand until set.

DIPPED GINGERSNAPS

Steps:

• In a medium bowl, mix the 2 cups of sugar and oil. Add the eggs one at a time mixing after each. Stir in the molasses.
• In a small bowl, combine the flour, baking soda, ginger, cinnamon, and salt. Slowly add t the wet mixture and stir well.
• Shape the dough into 3/4 inch balls and roll them in the 1/2 cup of sugar. Place the balls 2 inches apart on ungreased cookie sheets.
• Bake at 350°F for 10-12 minutes, or until the cookie springs back when lightly touched.
• Cool completely on wire racks.
• Melt the white chocolate chips with the shortening in a small pan over low heat. Dip half of each cookie into the mixture, shaking off the extra drops.
• Place on waxed paper to harden.