White Chocolate Dipped Gingerbread Cookies
2 tablespoons dark molasses
1 tablespoon water
1 egg
3-1/4 cups flour
1 cup dark brown sugar, packed
1 teaspoon baking soda
1/2 teaspoon salt
1-1/2 tablespoons Spice Islands Orange Peel
1 tablespoon Spice Islands Ginger, Ground
2 teaspoons Spice Islands Cinnamon, Ground Saigon
1/2 teaspoon Spice Islands Cloves, Ground
1/4 teaspoon Spice Islands Nutmeg, Ground
1/4 teaspoon Spice Islands Allspice, Ground
1 cup cold butter, cut into 1-inch pieces
1/2 cup shortening
12 ounces white chocolate baking squares
Preparation:
Whisk molasses, water and egg in a small bowl; set aside.
If using an electric mixer: Mix flour, sugar, baking soda, salt, orange peel
ginger, cinnamon, 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.
If using a food processor: Place flour, sugar, baking soda, salt, orange
peel, cinnamon, ginger, cloves, nutmeg and allspice in food processor;
process 10 seconds. Add butter; process until dough resembles coarse meal,
about 30 seconds. Pour molasses mixture over flour and process until dough
forms. Remove dough from processor.
Turn out on lightly floured surface. Knead 2 to 3 minutes. Transfer dough to
bowl; cover. Chill a minimum of 2 hours.
Preheat oven to 350º F.
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.
Prettypinkbutterfly
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