Saturday, December 15, 2012

Christmas Cookies: Ginger Snaps with White Chocolate

One of the big holiday traditions in my house growing up was Christmas cookies. My mom would bake at least 10 different kinds of cookies and we would eat them through out the holiday season. It was always fun to have all the different options to choose from for assuaging my cookie cravings. (If you didn't know, I have a pretty sizable sweet tooth.) I love to bake but can never seem to get my act together to bake that many cookies. Plus, I am not sure I need that many cookies in my house or else it could be bye-bye waistline! (or maybe it is "hello, bigger waistline?")

Every year I am invited to at least one cookie exchange and this year, for the first one, I made Ginger Snaps with a White Chocolate Drizzle. I like ginger snaps because they are very "Christmasy" and also fairly simple to make.

I apologize for a lack of photos but I had this really cute & helpful sous chef assisting me and he was not favorable to me stopping to take pictures.

It is always better with help. Especially help wearing a cute owl apron.

 Baking, baking, baking...

 Cooling, cooling, cooling...

The finished product - how festive!

I have to say, adding a simple drizzle of chocolate to things makes it that much better. 
Plus, everyone is impressed by it! 

Ginger Snaps with White Chocolate Drizzle
Source Unknown

1 cup - packed brown sugar
3/4 cup - vegetable oil
1/4 cup - molasses
1 egg
2 cup - all-purpose flour
2 tsp - baking soda
1/4 tsp - salt
1/2 tsp - ground cloves
1 tsp - ground cinnamon
1 tsp - ground ginger
1/3 cup - white sugar (for decoration)

Preheat oven to 375 degrees; cover baking sheets with parchment paper.

In a large bowl, mix together brown sugar, oil, molasses & egg. In a medium bowl, combine the flour, baking soda, salt, cloves, cinnamon & ginger. Stir into the molasses mixture.

Roll dough into 1-1/4 inch balls; roll each ball in white sugar before placing onto baking sheets 2" apart.

Bake for 10-12 minutes until center is a bit firm to the touch & edges are slightly dark. Cool completely on wire racks. 

Place waxed paper underneath the wire racks. In a plastic decorator's bag (or sandwich bag), melt white chocolate (chips or chopped bark) in the microwave on half-power for about 2 minutes, checking the chocolate every 30 seconds to avoid over-cooking. When chocolate is soft & melted, snip about 1/4" off the tip of the bag (or corner if using a sandwich bag) and quickly drizzle over cooled cookies. 

Let chocolate set for at least 10 minutes. Serve or store in air-tight container for 3-5 days.

Merry Christmas!

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