White Chocolate Dipped Ginger Cookies
- 1 cup oil
- 2 cups sugar
- 2 large eggs
- 1/2 cup molasses
- 4 cups + 2 Tbsp flour
- 4 tsp baking soda
- 1 tsp salt
- 2 Tbsp ground ginger
- 2 tsp cinnamon
- Sugar for rolling
- 3 cups white chips (I use Guittard brand)
- 3 Tbsp oil or shortening
- Beat oil, sugar, eggs, and molasses in a large mixing bowl. Whisk together the dry ingredients in a small bowl. Stir into the sugar mixture till well combined. Roll dough into small balls and roll in sugar.
- Bake on lightly greased cookie sheets at 350° for about 6-7 minutes. Cool completely.
- Combine chips and oil in a small glass bowl. Microwave at 50% power, stirring every 30 seconds until smooth. Dip cookies halfway into the white chocolate and lay on parchment paper or silicone pan liners till set.
-The 2 tablespoons of ginger is not a mistake. It’s what makes them really good. The spiciness is a perfect balance for the white chocolate, trust me!
-When you get to the last of the cookies, it will be hard to dip them. You can just spread the chocolate over the top of them, kind of like frosting.
Christmas Magic Bars
Created by: Beth Jackson Klosterboer
Recipe type: Dessert
- Preheat oven to 350 degrees Fahrenheit.
- Line a 9×13 baking pan with non-stick aluminum foil.
- Mix crushed Original Oreo Cookies with melted butter.
- Press into and even layer in the 9×13 baking pan.
- Sprinkle on toffee bits, peanuts, and pretzels.
- Pour sweetened condensed milk over top and spread evenly.
- Add the pieces of red cream filled Oreos cookies, 1/2 cup of the red and green M&M’s and 1/2 of the bag of Holiday morsels.
- Bake for 25-27 minutes until the sweetened condensed milk has caramelized. Remove from oven and sprinkle on the remaining red and green M&M’s and Holiday Chocolate Morsels.
- Return to oven for 3 minutes.
- Remove pan from oven, and tap it on the counter a few times. This will help secure all the M&M’s.
- Cool completely.
- Peel off foil. Cut into 24-30 squares.
- Store in an airtight container for up to a week.
Step-by-step photo tutorial (see the video tutorial below):
Mix crushed Original Oreo Cookies with melted butter. Press into and even layer in the 9×13 baking pan.
Sprinkle on toffee bits, peanuts, and pretzels.
Pour sweetened condensed milk over top and spread evenly.
Add the pieces of red cream filled Oreos cookies, 1/2 cup of the red and green M&M’s and 1/2 of the bag of Holiday morsels.
Bake for 25-27 minutes until the sweetened condensed milk has caramelized. Remove from oven and sprinkle on the remaining red and green M&M’s and Holiday Chocolate Morsels. Return to oven for 3 minutes. Remove pan from oven, and tap it on the counter a few times. This will help secure all the M&M’s. Cool completely.
Raspberry Almond Thumbprints
- 8 ounces unsalted butter, room temperature
- 2/3 cup sugar
- 1/2 tsp. pure almond extract
- 1/4 tsp. vanilla extract
- 2 cups all-purpose flour
- 1/2 tsp. salt
- raspberry jam for filling
- 1/2 cup powdered sugar
- 1 Tbsp. + 1 and 1/2 tsp. amaretto
- In the bowl of an electric mixer, cream butter and sugar on medium speed until light and fluffy, about 5 minutes.
- Add almond and vanilla extracts and continue to mix.
- Add flour and salt, scraping down the bowl as needed.
- Wrap dough in plastic wrap and chill for a few hours.
- Preheat oven to 350 degrees. Line cookies sheets with parchment paper and set aside.
- Scoop cookie dough using a cookie scoop that yields 3/4 ounce of dough and place on prepared cookies sheets.
- Roll cookie dough into balls and make an indentation in the middle with your thumb.
- Using a 1/4 teaspoon, fill the indentation with jam.
- Bake cookies for 12-14 minutes, rotating once halfway through.
- Allow to cool on cookie sheets for a few minutes and then transfer to wire racks to cool completely.
- In a small bowl whisk together powdered sugar and Amaretto, adding a little amaretto at a time until you get the right consistency.
- Spoon glaze over completely cooled cookies. You can also use a piping bag to drizzle the glaze.
Cognac Chocolate Chip Cookies
45 min Prep Time | 8-10 min Cook Time| 55 min Total Time
- 3/4 cup butter
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1 egg
- 2 teaspoons Rémy Martin 1738 Cognac
- 1 cup flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 3/4 cup dark chocolate chips or chunks
- 1/2 cup walnut (or pecans)
- Preheat oven to 350 degrees.
- Cream the butter.
- Mix in both sugars slowly to the creamed butter.
- Mix till smooth.
- Add cognac and egg.
- Stir in flour, baking soda, salt.
- Add chocolate and nuts.
- Give ample space between cookies as place put on the greased cookie sheet. I only did 6 cookies at a time. When on the baking sheet, put in fridge for 15 minutes so the dough becomes firm before baking.
- Bake 8 to 10 minutes at 350 degrees. The cookies should be crisp with browned edges, and centers baked through.