White Chocolate Gingerbread Cookies

Ahhh. I finally got around to making one of my favorite cookies.

They are SO delicious. The recipe makes about 40 - 50 palm-sized cookies.

4 cups flour
3 tsp. ground ginger
2 tsp. cinnamon
2 tsp. baking soda
1/2 tsp. salt
2 sticks of butter, softened
2 1/2 cups sugar (and about 1/2 cup for sugaring the tops of the cookies)
1/2 cup unsulphured molasses
2 eggs
1/2 bag (about 1 1/2 cups) of white chocolate chips

Directions:

1. In small bowl, combine flour, ginger, cinnamon, baking soda and salt. Stir until blended.

2. In a large bowl, use an electric mixer to beat butter, sugar, molasses and egg until light and fluffy. By hand, mix in flour mixture until well blended. Mix in white chocolate chips. You may need to use your hands to sort of "knead" the chips into the dough. Set dough in fridge (or outside if it's cold - that's what I did) to cool for 15 minutes.

3. Preheat oven to 350. Roll dough into golf ball sized balls and place on cookie sheet. I got about 5 cookies per sheet, laid out in an "X" - take sugar and dip the end of a flat glass in it (you may need to dip it in the dough first so the sugar sticks) then flatten each cookie with the sugared cup.

4. Bake about 10-15 minutes, until they are a golden brown. Remove from oven and let the cookies sit on the sheet for a few minutes before removing. Try and keep the dough cool by putting it in the fridge between making the batches of cookies.

December 29, 2002