I discovered this baker’s blog, liv for cake, when I made her gingerbread cake. She makes such beautiful desserts. As the recipe suggested, I put the cookies in the fridge for 10 min before baking and they did not spread out and were fine! I used her cookie recipe below, but I used the cooking classy recipe for the decoration.
In working with white chocolate, learned a few tips:
1)
Make sure bowl that you are microwaving white chocolate in
is dry
2)
Microwave for 15 sec increments to prevent burning
3)
Microwave with ½ to 1 teaspoon shortening.
Snow Capped Gingersnaps (Chewy Gingerbread Cookies) (~from livforcake.com)
Ingredients
·
1/4 tsp
salt
·
3/4 cup
unsalted
butter room temperature
·
1 large
egg
room temperature
·
1/4 cup
crystallized
ginger chopped, plus more for topping,
optional
Instructions
1. Whisk flour, baking
soda, cinnamon, ginger, cloves, and salt in a medium bowl.
2. In a separate bowl,
beat butter, molasses, and brown sugar till pale and fluffy (I use my stand
mixer). Add egg and beat until combined.
3. Reduce speed to low
and add in dry ingredients. Fold in crystallized ginger.
4. Cover and
refrigerate at least 1 hour.
5. Preheat oven to
375F and line baking sheets with parchment or silicone mats.
6. Portion dough using a small cookie scoop. Roll
into balls and dip tops into granulated sugar. Place on baking sheet at least
3" apart. I did 8 cookies per sheet.
7. Bake for 10-12
minutes until cracks form. Cool on cookie sheet for 10 mins then transfer to
wire rack to cool completely.
8. Dip cookies in melted white chocolate. Place on
parchment-lined baking sheets, and top with extra crystallized ginger if
desired. Let set until coating is firm.
Notes
* You can do this either in the microwave in 15 second intervals or in a bowl over a pot of simmering water. The shortening is optional, you can just leave it out if you prefer.
Adapted from Betty Crocker's Best Christmas Cookbook.
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