White Chocolate Gingerbread Cookies
1 cup shortening
1 1/2 cups packed brown sugar
1 egg
1/3 cup molasses
2 1/2 cups flour
2 teaspoons baking soda
1/2 teaspoon salt
1 1/2 teaspoons cinnamon
1 1/2 teaspoons ground ginger
1/2 teaspoon ground cloves
1 package white chocolate chips
In a large bowl, mix shortening brown sugar, egg and molasses until creamy. Stir in flour, baking soda, salt, cinnamon, ginger and cloves until mixture is well blended. Stir in white chocolate chips. Drop by tablespoonfuls 2 inches apart onto ungreased baking sheets. Bake at 350 degrees F for 10-12 minutes or until lightly browned. Remove to wire racks to cool.
Oh my cookie! That looks so darn delish!!!! Have to make these!!!!!!!
ReplyDeleteWhoa! Stop everything and rush to the kitchen. These look delicious.
ReplyDeleteI just drooled all over my keyboard...and now I am off to get the ingredients...yummaroo!
ReplyDeleteThanks, Susan :)
Hungry Hugs
Ma
can you substitute butter for the shortening? Mangowater113@yahoo.com
ReplyDeleteOMG. Want! Thanks for sharing the recipe, like my butt needs it ;)
ReplyDeleteI can almost smell them-oh, yummy.
ReplyDeleteMmmmm these look delicious! Gingerbread and white chocolate sounds like a divine combination. Will have to try these ones.
ReplyDeleteYummo, always looking for something different rather than the standard ones I make so thanks for sharing.
ReplyDeleteohmywhitechocolategingerbreadlovinggravy! These are so darn good! I think I have a new favorite!
ReplyDeleteSo, I have made them now and they are amazing-wonderful-delicious. Must. Make. More. (but out of white chocolate. Darn!) I did modify the recipe a little and am posting it (with credit to you) on my blog.
ReplyDeleteThese look delicious! Thanks for sharing!
ReplyDeleteI made these cookies and substituted half of the shortening with butter. They were absolutely picture perfect and tasted delicious too! My family loved them and I also took them to a church activity with 20 little girls ages 8-11 and they ate every one of them! The dough was really stiff and at first I was worried they wouldn't flatten out but they did--beautifully. Thanks again for a wonderful recipe.
ReplyDeleteI made these cookies substituting half of the shortening with butter. They turned out picture perfect and they tasted delicious too! The dough was stiff, and I worried that they wouldn't flatten out, but they did beautifully. My family loved them. I also took a double batch to a church activity with twenty 8-11 year-old girls and they ate every one of them. Again, thanks for a wonderful recipe.
ReplyDelete