Ingredients:
- 1/2 cup unsalted butter, softened
- 1/4 cup vegetable shortening
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1 egg
- 1/4 cup molasses
- 1/2 tsp vanilla
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1/8 tsp ground cloves
- 1/4 tsp salt
- 2 tsp baking soda
- 2 cups AP flour
- 1/2 cup turbinado sugar, optional
- 12oz bag white chocolate chips
- 1 tbsp vegetable shortening
- garnishes: sprinkles, colored sugars, etc.
Directions:
- Cream together butter, shortening and both sugars
- Add egg, vanilla and molasses.
- In another bowl whisk flour, spices, salt and baking soda. Then gradually add the flour mixture to the wet ingredients. Mix until just combined. Cover dough and chill for 2 hours.
- Preheat oven to 350°. Line a baking sheet with a silpat or parchment paper. Scoop out small balls of dough and roll them in the turbinado sugar. This is optional but it gives the cookies a nice crunch.
- Place dough onto baking sheet and gently smash a little. Space out cookies 2 inches apart. They will spread.
- Bake for 12 minutes. The cookies will be soft to the touch. Let them sit on baking sheet for 5 minutes before transferring to a cooling rack.
- Once cookies have cooled, melt the chocolate and shortening in microwave on 30 second intervals until melted.
- Dip the cookies in the melted chocolate and place on a wax paper. Decorate as desired. Let the chocolate set up before stacking the cookies in an air tight container.
Eat and enjoy!
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