"It's the company, not the cooking, that makes the meal!" ~Perilee 
(Hattie Big Sky by Kirby Larson)

Saturday, March 2, 2013

Gingerbread Cookie

Quin loves gingerbread! It's hard for me to believe that a young kid can love the ginger flavor so much. It was an acquired taste for me that took a few years. But he loves a real strong flavored gingerbread-to strong for my taste at times. But I am glad he knows what he loves!

These are a cookie that we all love. They are a soft gingerbread cookie not crunchy. I found the recipe from my "pins" for cookies and desserts. It comes from Culinary Concoctions by Peabody. We leave the white chocolate step off and enjoy them all the same. I think that it would be just as easy to put a white "kiss" on top too.

Gingerbread Cookies
 (www.culinaryconcoctionsbypeabody.com who adapted it from McCormick and Company Inc.)
**plan ahead needs 4 hours to overnight to chill before baking.**

3 cups flour
2 teaspoons Ginger, ground
2 teaspoon Cinnamon, ground
1 teaspoon baking soda
1/4 teaspoon Nutmeg, ground
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
3/4 cup firmly packed brown sugar
1/2 cup molasses
1 egg
1/4 cup granulated sugar
1 teaspoon vanilla extract
1 cup white chocolate chips

Mix flour, ginger, cinnamon, baking soda, nutmeg and salt in large bowl.

Beat butter and brown sugar in large bowl with mixer on medium speed until light and fluffy. Add molasses, egg, and vanilla; beat well. Gradually beat in flour mixture on low speed until well mixed. Press dough into a thick flat disk. Wrap in plastic wrap. Refrigerate 4 hours or overnight.

Preheat oven to 350 F degrees. Shape dough into 1-inch balls. Roll in granulated sugar. Place 2-inches apart on ungreased baking sheet. Bake 8 to 10 minutes or until edges of cookies just begin to brown.  Immediately press about 5-6 white chocolate chips into venter of each cookie. Remove to wire racks; cool completely. Store cookie in airtight container up to 5 days (they never last that long around here!)

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