Recipe: White Chocolate Dipped Gingerbread Cookies

WHITE CHOCOLATE DIPPED GINGERBREAD COOKIES
"Decadent gingerbread cookies with a hint of orange flavor, dipped in white chocolate. Time consuming to make - but worth every minute!"



2 tablespoons dark molasses
1 tablespoon water
1 egg
3 1/4 cups flour
1 cup dark brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 tablespoons Spice Islands Orange Peel
1 tablespoon Spice Islands Ground Ginger
2 teaspoons Spice Islands Ground Cinnamon
1/2 teaspoon Spice Islands Ground Cloves
1/4 teaspoon Spice Islands Ground Nutmeg
1/4 teaspoon Spice Islands Ground Allspice
1 cup cold butter, cut into 1-inch pieces
FOR DIPPING:
1/2 cup shortening
12 ounces white chocolate baking squares

Whisk molasses, 1 tablespoon water and egg in a small bowl; set aside.

If using an electric mixer: Mix flour, sugar, baking soda, salt, orange peel, ginger, cinnamon, cloves, nutmeg and allspice in large mixing bowl. Cut in butter using a pastry blender or 2 knives until the mixture resembles coarse meal. Pour molasses mixture over flour; beat with mixer until dough forms.

If using a food processor: Place flour, sugar, baking soda, salt, orange peel, cinnamon, ginger, cloves, nutmeg and allspice in food processor; process 10 seconds. Add butter; process until dough resembles coarse meal, about 30 seconds. Pour molasses mixture over flour and process until dough forms. Remove dough from processor.

Turn out on lightly floured surface. Knead 2 to 3 minutes. Transfer dough to bowl; cover. Chill a minimum of 2 hours.

Preheat oven to 350 degrees F.

Roll dough between 2 sheets of waxed paper to 1/8-inch thickness. Cut with cookie cutters. Place on baking sheets.

Bake for 10 to 12 minutes. Cool.

Melt shortening and white baking chocolate in heavy saucepan over medium heat. Dip half of each cookie in chocolate. Place on cooling racks or wax paper to let chocolate harden.

Makes 36+ cookies, depending on size of cookie cutter
Source: Spice Islands, ACH Food Companies, Inc.