Monday, December 7, 2009

Not your Grandma's Gingersnap!

I was asked to bring dessert for a church function, I couldn't decide on which yummy treat to make so I made 4 different cookies. Recipes were requested so for the next few days I will share the goods.
When I was young--like half a century ago we would  visit Grandma on Sunday evenings. Grandma was always happy to see us, she was kind and I'm sure I was her favorite grandchild!
Grandma always had a big bag of gingersnaps, like 3 pounds big, I'm sure they were purchased at Reams on her weekly shopping trip. My brothers liked the gingersnaps but I could not buy into them. One Sunday she offer me a gingersnap I bravely answered, "No thanks Grandma but I will have a square of real butter", (we were eating 'Gold-n-Soft' at home). She chuckled a moment and opened her fridge and handed me a square of 'real butter'. I went home a happy child! So my love with butter began.
Many ginger spice cookies have shortening in them, I made some last Christmas and they were good but I knew they contained the dreaded white stuff.  Dorie Greenspans recipe for Molasses Spice cookies contains butter and they are delicious! Winner. Dip them in white chocolate and you have a beautiful, tasty cookie that will be the hit of any cookie exchange.
White Chocolate Dipped Ginger Snaps

2 1/3 cups flour
2 teaspoons baking soda
½ teaspoon salt
2 teaspoons ginger
½ teaspoon cinnamon
¼ teaspoon allspice
pinch black pepper
1 ½ sticks unsalted butter, room temperature
1 cup brown sugar
½ cup molasses
1 large egg
About ½ cup sanding sugar for rolling

Whisk together the flour, baking soda, salt and spices.
Working with a stand mixer, fitted with a paddle attachment, beat the butter until smooth and creamy. Add brown sugar and molasses and beat for 2 minutes. Add egg and beat for another minute. Reduce to low and add flour mixture, mix just till combined being careful not to over mix dough. You will have a smooth very soft dough.
Divide dough in half and wrap each half in plastic wrap. Refrigerate at least an hour or up to 4 days.
If you want big bakery cookies divide each half in 16- 20 pieces, roll into ball then in sanding sugar. Place each ball on parchment lined sheet. Flatten with a glass dipped in sugar to about ¼ to ½ inch thick. Bake in a 350 degree oven for 12-14 minutes until tops feel set to touch.
When cookies are completely cool dip half in melted white chocolate. Or just drizzle with white chocolate. Either way they are delicious and beautiful. I like to use Guittard Vanilla Flavored A’Peels. This product melts easily in the microwave and tastes delicious. I buy them in 5 lb bags at Gygi’s. The contrast of the spicy ginger and the cool white chocolate is so fun.
Printable Recipe
 This recipe comes from my favorite cookbook, ‘Baking, from my home to yours’, by Dorie Greenspan. And most any cookie is better with white chocolate!

10 comments:

jill said...

mmmm, yummy! And they look so pretty too!

Paul & Kaytie said...

Those look delicious! I'll have to give them a try.

Emily said...

Can't wait to try these, soft Gingersnaps are one of my weaknesses.

Kayte said...

Taking something for a church function is always a great way to try something new or different or old and cherished...this looks like just the thing that woud be a big hit in all those categories!

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Sue said...

They sure look extra special dipped in chocolate! My brother and I used to eat a spoonful of butter too when we were little!?!

garlutti said...

Hola , me gustan tus galletas y tublog saludos desde VIGO ESPA√ĎA MARIMI

Cookie baker Lynn said...

Gingersnaps are my husbands favorite kind of cookie. I'll have to try the dipping to dress them up some time. They look so much fancier that way!

Jerri said...

I love gingersnaps. These look wonderful!

I'm hosting a Christmas Recipe party on Thursday (with prizes). Hope you can stop by!

Mary @ Bites and Bliss said...

Oh my goodness, these look amazing!