This is the biscotti you want to dunk in your coffee (or hot chocolate!) this holiday season. I promise.
It has all the flavor of your favorite gingerbread cookie, in a thick, chewy bar perfect for sopping up your favorite drink. They are an opportunity to turn every coffee break into a holiday celebration.
And if you’re thinking, meh, biscotti isn’t my thing – I’m here to tell you that you need to try making it yourself. These are so, so much better than the dry and crumbly store-bought biscotti you’re imagining!
We are planning a cozy, just-the-four-of-us Christmas this year. I’ve tried very hard not to dwell on negatives this year – which means that instead of focusing on all the holiday cooking I won’t be doing, I decided to tackle some smaller-batch treats that will be perfect for our family.
Instant Pot cheesecakes are perfect for smaller crowds because they themselves are smaller – and they’re super easy to pull off . Jazzed up with the gingerbread-inspired spices, this small-batch holiday treat is a slam dunk.
Gingerbread is my favorite holiday flavor. It may be because my German grandfather always sent us enormous batches of gingerbread cookies, but for me the flavors of gingerbread are just synonymous with the season.
This dip is the easiest gingerbread dessert you’ll find – no bake, and ready for company in 5 minutes.
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.
Opa’s Gingerbread (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
1 egg
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.
