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WHITE CHOC. TOPPED GINGERBREAD COOKIES
Topic Started: Nov 29 2012, 03:54 PM (202 Views)
bionic4ever
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I TALK TOO MUCH! LOL!
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White Chocolate Topped Gingerbread Cookies

Yield: about 5 dozen cookies

Ingredients:

3 cups flour
2 tsp. Ginger, Ground
1 tsp. Cinnamon, Ground
1 tsp. baking soda
1/4 tsp. Nutmeg, Ground
1/4 tap salt
3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
3/4 cup firmly packed brown sugar
1/2 cup molasses
1 egg
1/4 cup granulated sugar
1 tsp. Vanilla Extract
~8 oz white chocolate, cut into small chunks

Directions:

Mix flour, ginger, cinnamon, baking soda, nutmeg and salt in large bowl. In a separate bowl, beat butter and brown sugar with electric mixer on medium speed until light and fluffy. Add molasses, egg and vanilla and beat well. Gradually beat in flour mixture on low speed until well mixed. Press dough into a thick flat disk. Wrap in plastic wrap. Refrigerate 4 hours or overnight.

Preheat oven to 350°F. Shape dough into 1-inch balls and roll in granulated sugar. Place 2 inches apart on ungreased baking sheets. Bake 8 to 10 minutes or until edges of cookies just begin to brown. Immediately press a chunk of white chocolate into the center of each cookie. Leave on the cookie sheet until the chocolate begins to melt. Use the back of a spoon to swirl it into a little chocolate puddle. Remove cookies to wire racks; cool completely. Store cookies in airtight container up to 5 days.

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