"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

White Chocolate Dipped Molasses Cookies Recipe

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This recipe for White Chocolate Dipped Molasses Cookies, by , is from The Hoppe Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lois Hoppe
Added: Saturday, January 6, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 1/4 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3/4 cup margarine, softened
1 cup white sugar
1 egg
1 tablespoon water
1/4 cup molasses
2 tablespoons white sugar
2 (12 ounce) packages white chocolate chips
1/4 cup shortening

Directions:
Directions:
Preheat oven to 350. Sift the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.

In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, and then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto a non-greased cookie sheet, and flatten slightly.

Bake 8 -10 minutes. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to finish cooling.

Melt the white chocolate chips with the shortening in a small pan over low heat. Dip half of each cookie into the mixture, shaking off the extra drops. Place on waxed paper to harden. Store in airtight container.

Personal Notes:
Personal Notes:
Though these cookies are wonderful year around. I usually save them to make as a Christmas favorite for my family.

 

 

 

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