Rec./Rev./Pic......White Chocolate Kissed Gingerbread Cookies | Taste of Home Community  
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Rec./Rev./Pic......White Chocolate Kissed Gingerbread Cookies

Last post Dec 30, 2012 6:26 PM by Munchmouse . 10 replies.


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  • Rec./Rev./Pic......White Chocolate Kissed Gingerbread Cookies
     
    I don't get the chance to bake cookies as often as I'd like to any more-with only 2 of us in the house, cookies can cause a lot of problems sitting in a container tempting us. So...when Christmas rolls around I love trying at least 2 or 3 different cookies to put on cookie trays for gifts.
     
    I just have to make at least one gingerbread cookie during the holidays.  The aroma of ginger, molasses, cinnamon and nutmeg sings Christmas.  I always make gingerbread cookies for my 2 grandsons, and when I saw this cookie on Barbara Bakes' blog, I knew I had to try them too....all the ingredients were close at hand.
     
    I have gotten into the habit of freezing Hershey Kisses right away when I get them home from the store. One-it keeps them out of my reach so I won't nibble and two, when making cookies such as these, I've found that using the kisses frozen keeps the shape of the kiss on the cookie.  This works especially well with the kisses with a liquid center, like caramel and cherry cordial.  The first time I  used those two flavors without freezing them-YIKES what a mess!  They exploded from the heat of the cookie. Popping them on the cookie while they're frozen solid allows the bottom to melt and adhere to the cookie but the rest of the candy keeps its shape-AND doesn't explode-which allows all flavors of kisses to sit in the center of all kinds of cookies.
     
    That's what I did here.  I unwrap as many candies as I'll need, put them in a bowl and return the bowl to the freezer while the cookies are baking.  Once I remove the cookie sheets from the oven, I grab the bowl of candy and pop one in the center of each cookie, let the cookies sit on the cookie sheet for a minute or two, then transfer the cookies to wire racks and let them sit for a while until the chocolate stabilizes.  The kiss will get soft but still retain its shape.  If I'm in a hurry for the chocolate to set-I pop the cookies onto a tray and into the refrigerator OR take them out to the table on our screened in porch-winter in New England makes my porch a great second refrigerator!
     
    The only thing I added to these cookies was a touch of black pepper.  You can't taste it in the cookie but it adds another level of warmth with the other spices.
     
    These cookies are FABULOUS!  I made the dough a few days ahead and popped it in the refrigerator so it was ready when I started my cookie bake-a-thon.  I love the blend of white chocolate with the gingerbread flavor......absolutely delicious.
     
    Thank you Barbara for sharing another great recipe-this one is going into my favorite cookies file for sure!
     
     
    Carol
     
     
    WHITE CHOCOLATE KISSED GINGERBREAD COOKIES
    (Source: Adapted from McCormick and Barbara Bakes)
     
    3 c. all-purpose flour
    2 tsp. ground ginger
    1 tsp. ground Saigon cinnamon
    1 tsp. baking soda
    1/4 tsp. freshly grated nutmeg
    1/4 tsp. salt
    1/8 tsp. ground black pepper
    3/4 c. (1 1/2 sticks) unsalted butter, softened
    3/4 c. firmly packed light brown sugar
    1/2 c. molasses
    1 large egg
    1 tsp. pure vanilla extract
    1/4 c. granulated sugar
    55-60 white and milk chocolate swirled kiss-shaped candies, frozen solid, unwrapped
     
    Combine flour, ginger, cinnamon, baking soda, nutmeg, salt and pepper in large bowl; set aside.
     
    In a large bowl, cream butter and brown sugar on medium speed of an electric mixer until light and fluffy. Add molasses, egg and vanilla; mix well.
     
    Gradually add the flour mixture, beating on low speed until well mixed.
     
    Place the cookie dough in a bowl, cover with plastic wrap and refrigerate for 4 hours or overnight.
     
    Preheat the oven to 350 degrees. Shape dough into 1" balls; roll in granulated sugar to coat. Place 2" apart on ungreased baking sheets.
     
    Bake @ 350 degrees for 8-10 minutes or until edges of cookies just begin to brown. While the cookies are baking, unwrap the amount of candy kisses needed, place the unwrapped candy in a small bowl or on a plate and return them to the freezer while the cookies are baking.
     
    Remove the cookies from  the oven and immediately press a frozen candy kiss into center of each cookie. Let cookies sit on the baking sheet for 1-2 minutes, then remove the cookies from the pan to wire racks to cool completely and allow the chocolate to set. 
     
    Store cookies in airtight container up to 5 days.  Makes 55-60 cookies.
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  • Re: Rec./Rev./Pic......White Chocolate Kissed Gingerbread Cookies

    These are on my list to make today!  I can't wait. I don't have any white kisses so I'm going to use those melting wafers.

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  • Re: Rec./Rev./Pic......White Chocolate Kissed Gingerbread Cookies

    Yum, yum, yum.   I bet if I'd made these instead of the Gingerbread cupcakes they'd have been gone in an instant.    They are still on my to do list, we'll eat cookies year round.   Thanks Carol for sharing your review and to Barbara for another awesome recipe!

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  • Re: Rec./Rev./Pic......White Chocolate Kissed Gingerbread Cookies

    Another cookie added to the list, oh how I don't mind! Thanks Carol for the r/r and Barbara for the recipe and can't forget Bob for the photoWink

    Linda

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  • Re: Rec./Rev./Pic......White Chocolate Kissed Gingerbread Cookies

    Hi Sue-how did you like them? 

    Jolene....I'll jump at any chance to make cookies any time of year.........one of my favorite things to do along with bread making.  These are so good.......a perfect little 2-3 bite cookie.

    Hi Linda-I bet you're gonna love these-we sure did!

    Thanks for peeking in everyone-let's go have some cookies!  :)

    Carol

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  • Re: Rec./Rev./Pic......White Chocolate Kissed Gingerbread Cookies

    Hi Carol & all, I don't really make gingerbread cookies but it's not because I don't like them, I just don't have molasses on hand, but had already thought of changing that... so,,, on my list too. Thank-you for those excellent tips of putting the kisses in the freezer first plus adding a smidge of pepper, the recipe, your review and great pictures, as usual.

    Say hi to Cyndy for me the next time you talk.

    Thanks again and HNY!! Whoohoo. Any plans?

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  • Re: Rec./Rev./Pic......White Chocolate Kissed Gingerbread Cookies

    Thanks Jill-I love molasses so there's always a bottle here.  I'll pass your hello on to Cyndy for sure.


    Thanks and Happy New Year to you and yours.  We're keeping it quiet this year-Bob won't be home from work until 7 or so.  We'll stay put..........and that's just fine with me.

    Carol

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  • Re: Rec./Rev./Pic......White Chocolate Kissed Gingerbread Cookies

    carol1229
    We'll stay put..........and that's just fine with me.

    Us too. We used to always go to our favorite restaurant on NYE, but it's so crowded & noisy and it's a tiny place so you can tell how old we are....lol.

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  • Re: Rec./Rev./Pic......White Chocolate Kissed Gingerbread Cookies

    Gm Everyone, 

    These look wonderful. I made no effort to make cookies this year sorry I didn't. What a nice assortment of cookies.  These look so pretty. And that little white Kiss looks adorable.

    Thanks bunches  Carol. My cookie files and candy files have really grown this year.

    Janie

    New Years  will be Brunch with friends.

    Playing it safe.

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  • Re: Rec./Rev./Pic......White Chocolate Kissed Gingerbread Cookies

    Jill, we used to get Chinese food every New Year's Eve but after having the order messed up time after time because they were so busy we said forget it.  Easier to find something to make at home.  Nothin' at all wrong with nice quiet time after a busy Christmas season is what I say. :)

    Hi Janie-these are delicious ones that's for sure-and super easy too.  I love baking cookies at Christmas-it's one time of the year I really get to "play".  Not much into making candy-just the Scotch Kisses and after 4 batches of them, I hang up the candy apron.  I too have a big cookie file that is forever growing.......hard to choose what to make sometimes!

    Have a wonderful New Year's celebration with your friends,

    Carol

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  • Re: Rec./Rev./Pic......White Chocolate Kissed Gingerbread Cookies

    I love Barbara's blog, she always has something wonderful to share with everyone.  I have to remember to freeze the kisses when I do these because they do melt too quickly when you don't.  I keep forgetting.  I have a cookie file that's bursting at the seams and I need to gather the ones I want to keep and make a permanent file for them.

     

    Hey Jill, long time no "talk"  I'm trying to carve out more time to post.  maybe my new year's resolution?  Haven't had time since I moved to this new house, so much to do but will try and change that soon.  need to break out my camera too!

     

    Cyndy

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