Friday, December 3, 2010

Hello December....

Gingerbread Cookies:

1/2 cup butter
1/2 cup sugar
1/2 cup molasses
2 tsp white vinegar
1 egg lightly beaten
3 cups flour
1/2 tsp baking soda
1/2 tsp ginger
1/2 tsp ground cinnamon
1/4 tsp salt

Chocolate sauce:

1 cup white chocolate 2 Tbsp shortening (or more if the chocolate is still too thick)


In a saucepan combine butter, sugar, molasses, and vinegar; bring to a boil stirring constantly. Remove from heat and cool to lukewarm. Stir in the egg.

Combine the flour, baking soda, ginger, cinnamon and salt; stir in molasses mixture to form a soft dough. Cool dough for 2 hours or overnight. Roll dough out to 1/4 inch thickness ( you do not want them too thin to keep them nice and soft) and cut out into desired shapes. Bake at 375 degrees 6-9 minutes. (my oven takes exactly 8 minutes for these to be perfectly soft and fluffy and yummy as long as I get the thickness correctly)

When cookies are cool ( I actually like to do this when they are still warm it gives them a THIN coating of chocolate) melt the chocolate and shortening till completely dissolved and smooth then dip the cookies in the chocolate. Lay them out on some parchment paper and let them set completely. For the snowflakes I made in the picture I piped the white chocolate. I used just a little bit of shortening to make the chocolate smooth them placed it in a piping bag with a super small tip then piped the design.


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