White Chocolate Dipped Gingerbread Cookies

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READY IN: 42mins
YIELD: 3 dozen
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Whisk molasses, water and egg in a small bowl; set aside.
  • With an electric mixer, mix flour, sugar, baking soda, salt, orange peel, cinnamon, ginger, cloves, nutmeg and allspice in large mixing bowl.
  • Cut in butter using a pastry blender or 2 knives until the mixture resembles coarse meal.
  • Pour molasses mixture over flour; beat with mixer until dough forms.
  • Turn out on lightly floured surface. Knead 5 to 7 minutes.
  • Transfer dough to bowl; cover. Chill a minimum of 2 hours.
  • Preheat oven to 350 degrees.
  • Roll dough between 2 sheets of waxed paper to 1/8-inch thickness.
  • Cut with cookie cutters.
  • Place on baking sheets; bake for 10 to 12 minutes. Cool.
  • Melt shortening and white baking chocolate in heavy saucepan over medium heat. Dip half of each cookie in chocolate.
  • Place on cooling racks or wax paper to let chocolate harden.
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