from Lindsay Bauman
Weekend Getaway & those Soft White-Chocolate-Dipped Molasses Cookies….
We just got back from a very relaxing weekend getaway with some friends at their cabin.
It was a winter wonderland.
And my little man was mesmerized by the snow. I swear, he liked it.
We played in the snow, played games, laid around in our stretchy pants and ate way too much food. I can’t wait to share the healthy chili my friend made with you. It was the bomb.
And it was the only healthy thing I consumed all weekend.
I had to take these for our little getaway. We gobbled them right up.
In case you missed them over here on Friday, here’s the recipe for you. Try them. You will love. They are soft, chewy, full of spice, and, oh, dipped in white chocolate.
Soft White-Chocolate-Dipped Molasses Cookies
1 1/2 c. butter
2 c. brown sugar
1/2 c. molasses
4 1/2 c. flour
4 tsp. baking soda
2 tsp. cinnamon
2 tsp. ground ginger
1 tsp. ground cloves
1/2 tsp. salt
extra sugar for rolling
2 12 oz. bags white chocolate baking chips
Preheat oven to 375. In a large bowl cream butter and sugar. Add the eggs and molasses. In another bowl mix dry ingredients together then slowly mix dry ingredients into the wet ingredients. Roll dough into 1-2 inch balls and roll into sugar. Place on baking sheets lined with parchment paper and bake for 10-12 minutes. I like to under cook all of my cookies, so I baked mine for about 9 minutes.
Melt your white chocolate chips in a double broiler and dip half of the cookie into it. (If it seems too thick, add a dab of plain shortening until you get the desired consistency). Place onto wax paper and let dry.