It is snowing here today, and we are beginning to feel that "cozy, holiday feeling". Steve and I are still hard at work with the kitchen remodel. We are thinking by tomorrow we will be able to wrap it all up... at least for the most part and hoping to have everything ready in time for Thanksgiving. Today I am up at our cozy little cottage making and baking a few things for Thanksgiving, while Steve is at our house working on hanging trim and cabinet doors. Thought I would share a favorite Holiday Cookie Recipe with you, since I am in the process of making a batch.
Years ago, a friend gave me a variation of this recipe in her Christmas card. It has been a favorite of ours ever since. I loved how she included it in her Christmas card, and I have thought of her every time I make this cookie. I thought it would be nice to make it this year for part of the Thanksgiving table. I added the white chocolate as a little extra pizazz. It tastes wonderful that way.
As usual, I have given the recipe a bit of a makeover, using whole wheat flour, and unrefined sugars. It tastes every bit as good and moist this way. Enjoy.
- 2 1/4 cups whole wheat flour
- 1 teaspoon cinnamon
- 1/4 teaspoon cloves
- 1 1/2 teaspoon ginger
- 2 teaspoons baking soda
- 1/2 teaspoon real salt or Himalayan salt
- 1 cup Sucanat (whole unrefined sugar), Evaporated cane juice, or Coconut Sugar
- 3/4 cup butter, melted
- 1/4 cup molasses
- 1 egg
- Organic granulated sugar for rolling cookie dough balls (about 1/4 cup)
- 1 cup white chocolate chips
- Preheat oven to 350° F and line cookie sheets with parchment paper.
- Mix together flour, cinnamon, cloves, ginger, baking soda and salt.
- In a separate bowl, mix melted butter, sugar, molasses and egg until combined.
- Add the dry mixture to the molasses mixture and mix until just combined. .
- Roll into balls.
- Roll each ball in organic sugar.
- Place on cookie sheet.
- Bake 10-12 minutes until just set, but not hard
- Cool Completely
- While cookies are cooling, melt white chocolate in a double boiler.
- Dip each cookie in the melted white chocolate until it covers a little over half way.
- Lay each on parchment paper and allow to rest until white chocolate is hardened again.