This post is sponsored on behalf of #ChristmasCookiesWeek. The generous sponsors, YumGoggle, Sprinkle Pop, Silpat and Adams Extracts have provided us with products for recipe creation and a giveaway for our readers. As always, all opinions are my own.
Welcome to Christmas Cookies Week! I’m so excited to be joining with a fabulous group of bloggers to bring you a week chock-full of Christmas cookie goodness.
I’m kicking off this week with these fabulous Chocolate Dipped Gingerbread Shortbread cookies. In true shortbread fashion, these are a little crisp, with a melt-in-your-mouth texture. The spice of the ginger is balanced nicely by a dip in melted chocolate.
My most vivid memories of my grandfather revolve around what he was baking for us. He was German and worked in a bakery and made the most beautiful, delicious treats. After he retired to Florida, he’d send up big boxes of Christmas cookies every year. BIG boxes. Like, 20 lbs. of Christmas cookies. These gingerbread cookies were always my favorite.
I shared these with a few of my fellow food bloggers during an early cookie swap last month, I figured that if they routinely survived the trip from Florida to New Jersey, they’d be the perfect cookie to mail.
(a family recipe)
Makes about 2 1/2 dozen
16 oz. flour
1/4 tsp. salt
1 tsp. baking soda
3/4 tsp. ginger
1 tsp. cinnamon
1/4 tsp. nutmeg
1/8 tsp. cloves
6 1/4 oz. light brown sugar
6 oz. butter
5 1/2 oz. unsweetened molasses
In a large bowl, cream together the butter and sugar with an electric mixer until light and fluffy. Mix in the molasses and egg until well combined. Mix in the spices.
In a separate bowl, whisk together the flour, salt and baking soda. Add to wet ingredients and mix until just combined.
Refrigerate for at least an hour before rolling out and cutting into shapes.
Bake at 375 for 6-8 minutes.