The White Chocolate Gingerbread Cookie
I switch up my Christmas cookie recipes a bit every year, but these ones are so good it just doesn’t seem like Christmas without them. I got this recipe orginally from House and Home magazine back in 2007, but I can’t seem to find a link to it on their site. So I’m reposting it here in it’s entirety, for you to make and enjoy as much as I do:
White Chocolate Gingerbread Cookies
Ingredients:
6 cups flour
1 tsp baking powder
4 tsp ground ginger
4 tsp ground cinnamon
1/2 tsp salt
1 cup unsalted butter
1 cup packed dark brown sugar
1 cup minus 2 tbsp molasses
2 eggs
4 squares white chocolate
Instructions:
Step 1: In a bowl, sift together the flour, baking powder, ginger, cinnamon and salt.
Step 2: In a standing mixer, cream together the butter and brown sugar until pale yellow.
Step 3: Add the molasses and eggs to butter mixture and mix on low until combined.
Step 4: Add dry ingredients to wet and mix until well combined. Divide dough into three discs and wrap in plastic. Chill at least 1 hour.
Step 5: Pinch off 1 tbsp of dough and roll around on a plate of sugar. Place balls 2″ apart on ungreased cookie sheets; press thumb into centre of each ball of dough. Bake at 350° for 14 minutes. Cool on rack.
Step 6: Chop 4 squares white chocolate and microwave on high power for 20 seconds at a time. Stir until smooth. Chop 2 oz. candied ginger and stir half into melted chocolate. Fill indents of cookies with this mixture. Top with reserved ginger. Stack in bows and wrap with cellophane.
This year, I actually didn’t roll them in sugar before baking nor did I add candied ginger to the white chocolate. But they still turned out to be pretty darned amazing. There is just something about the white chocolate and sharp ginger flavor that is just plain magical.
Food Links
A sampling of the yummy things from across the web that caught my eye this week:
The Savory
Roast carrot and avocado salad { Sacramento Street }
Broccoli cheeze soup { Oh She Glows }
Stuffed potato skin shells { Healthy Tipping Point }
Roasted fennel white bean dip { Food52 }
Zesty and spicy roasted brussel sprouts and sweet potatoes { Mango Tomato }
The Sweet – one last holiday edition
Peppermint crunch truffles { Bakers Royale }
Pfeffernusse ice cream sandwiches { Eat Live Run }
Candy cane whipped cream { Signed by Tina }
Peppermint hot fudge sauce { Smiten Kitchen }
Ina Garten’s rugelach { Mint Loves Social Club }
Bon appetit!
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