These babies are full of brown sugar and spice and everything nice about Christmas and then dipped in decadent white chocolate. Yum! I often double or triple the recipe because these cookies are a major holiday favorite.
INGREDIENTS
1/2 cup Margaine or Butter
1 cup Demura Brown Sugar, packed
1 Egg
1 tsp Vanilla Extract
1 3/4 cup White Flour
1 tsp Baking Powder
1 tsp Cinnamon
1 tsp Salt
1/4 tsp Nutmeg
1 pinch Ground Cloves
Topping:
1/2 cup or so White Chocolate
INSTRUCTIONS
First off set up your upright mixer with the paddle attachment, or an electric hand blender would work well also! Cream butter for 2 minutes or so until soft and fluffy. Next adding in the packed brown sugar. Be sure to scrape the sides of the mixing bowl between ingredients to properly incorparte everything!
Next adding in the eggs one at a time, scraping the bowl in between and finishing off with the vanilla extract.
In a serperate medium sized bowl, measure our flour, baking powder, cinnamon, nutmeg, salt and cloves. Mix lightly. Now add this flour mixture into your butter mixture 1 cup or so at a time until flour is nicely incorperated, remember to scrape the sides of you mixing bowl as you go!
The dough should be a nice and dark, smooth and thick! Wrap dough in a parchment paper or Bees wax wrap or simply place the whole mixing bowl containing dough in the fridge, covered with a clean tea towel! Let chill for a few hours before you roll out the dough.
Once the dough is chilled, remove from fridge. Collect your desired cookie cutters, your rolling pin and your flour for rolling out the dough. Preheat the oven to 350 F and prepare 2 baking sheets, covered with parchment paper.
Break your dough into smaller more manegable chunks. Toss some flour down on your clean work space and start rolling out yout dough. I like to roll these cookies out quite thick! like at least an 1 inch thick but follow your heart! But be sure the dough is rolled out evenly or you will have wonky cookies!
Cut the dough with your cookie cutters and then push the dough back together again and continue process until all the dough is used up. Bake cookies for 10 -12 minutes until they are golden brown on the bottom and just starting to brown on the topside edges.
Once cookies are cool you can ice with just regular icing or try dipping them in melted white chocolate! To melt the white chocolate you will want to use the double boiler method.
Find a medium sized pot and fill about half way or so full of water. Place that on the stove top and the place a medium sized metal bowl on top of the pot full of water. Slowly heat the water up on a medium heat. Then add in the white chocolate.
Just a tip, the higher quaility, more expensive white chocolate will melt nicer but still be sure not to over mix or over heat the chocolate.
Once the chocolate is all melted nice and smooth, remove the metal bowl from the pot on the stove top but BE CAREFUL AS THE BOWL WILL BE HOT! Place the bowl full of melted white chocolate on a cork heat resistent pad or oven mit. Holding a cookie by the outside edge, slowly lower into the chocolate and then pull it out and give it a little swirl as you remove it to get off any extra chocolate. Place back on a parchment covered cookie sheet and repeat until all the cookies are dipped. Then place the tray in the freezer until the chocolate has hardened again! And the enjoy!
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