WHITE CHOCOLATE-GINGERBREAD STARS
These pretty cookies with sparkling sugar will be the stars of any holiday cookie tray.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h45m
Yield 28
Number Of Ingredients 12
Steps:
- In large bowl, beat brown sugar, butter, molasses and egg with electric mixer on medium speed until well blended. On low speed, beat in flour, ginger, cinnamon, baking soda, salt and cloves. On lightly floured surface, shape dough into a ball; press into a flat disk. Wrap in plastic wrap; refrigerate 1 hour or until firm.
- Heat oven to 350°F. Lightly spray large cookie sheets with cooking spray. On lightly floured surface, roll dough to 1/4-inch thickness. Cut with floured 3- to 4-inch star-shaped cookie cutter. On cookie sheets, place cutouts 2 inches apart. Reroll dough and cut additional cookies.
- Bake 10 to 12 minutes or until no indentation remains when touched in center. Immediately remove from cookie sheets to cooling racks; cool completely.
- In small microwavable bowl, microwave white chocolate uncovered on High 45 seconds to 1 minute or until melted; stir until smooth. Spoon into resealable food-storage plastic bag; seal bag. Cut off tiny corner of bag. Twist bag above melted chocolate; squeeze bag to drizzle chocolate over cookies. Immediately sprinkle with sparkling sugar. Let stand 30 minutes or until set.
Nutrition Facts : Calories 170, Carbohydrate 26 g, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 140 mg
WHITE CHOCOLATE-GINGERBREAD BLONDIES
Blondies are made even more irresistible, thanks to cinnamon, ginger, and cloves.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 4 dozen 2-inch squares
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees. Coat a 17-by-12-inch rimmed baking sheet with cooking spray. Line bottom with parchment cut to fit, and coat parchment. Whisk together flour, baking soda, salt, and spices.
- Beat butter and brown and granulated sugars with a mixer on medium-high speed until pale and fluffy. Add eggs and yolk, 1 at a time, beating well after each addition and scraping down sides of bowl as needed. Beat in vanilla and molasses. Reduce speed to low. Gradually add flour mixture, and beat until just combined. Stir in white chocolate.
- Spread batter into prepared pan. Bake until edges are golden, about 25 minutes. Let cool completely in pan on a wire rack. Cut into 2-inch squares or desired shape.
WHITE CHOCOLATE DIPPED GINGERBREAD COOKIES
I love this cookie. It's a decadent gingerbread cookie with a hint of orange, dipped in divine white chocolate. Use your favorite cookie cutter for a delicious and beautiful treat. Number of cookies will depend on size/shape of your cookie cutters. Cook/prep time does not include 2 hour chill time.
Provided by Sassy in da South
Categories Dessert
Time 42m
Yield 3 dozen
Number Of Ingredients 16
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.
Nutrition Facts : Calories 2305.1, Fat 135.1, SaturatedFat 70.3, Cholesterol 248.5, Sodium 971.2, Carbohydrate 256.4, Fiber 5.6, Sugar 146, Protein 23.8
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