



While the cookies are cooling, melt some white chocolate in a double boiler. When it is smooth you can add coloring. For this batch I tinted it a slight pink. Drop a small amount of melted chocolate on parchment paper, then take a cookie and carefully push the cookie down onto the chocolate, allowing the chocolate to squoosh up through the holes and out around the edges.
Now stir up a batch for yourself and let us know what you think!
Dipped Gingersnap Cookies
2 cups sugar
1 1/2 cups oil (you pick what kind you want to use)
2 eggs
4 cups flour (I actually do half all purpose and half whole wheat)
4 tsp. baking soda
2 tsp. cinnamon
1 tsp. salt
1 Tbl. ginger
1/2 cup molasses
~Combine sugar, oil, and eggs. Cream together. Then add the dry ingredients to your creamed mixture, stirring it all together. Lastly, add the molasses and stir all together. If you don't stir thoroughly it will leave your cookies looking marbled. So, if you want them a solid brownish color, stir the molasses in well.
~Roll into whatever size balls you want and place on a parchment covered cookie sheet.
~Bake in a 350 degree oven for 10-12 minutes.
~Follow the above instructions if you want buttons or polka dots of any kind. Or just wait til the cookies cool and dip half of the cookie into the melted white chocolate and place on parchment paper to cool and harden.
~This makes a big batch of cookies! Yields: Many! : )
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