Perfecting the Holiday Cookie Platter

There is a bit of a formula for assembling a Christmas cookie array that looks as good as it tastes.

Si Foster shares her beautiful and delicious holiday cookie platter.
White Chocolate Dipped Chewy Ginger Cookies
1 cup unsalted butter, softened
1 cup brown sugar, packed
½ cup powdered sugar
2 eggs
½ cup molasses
2 ¾ cups all purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 tablespoon ground ginger
1 teaspoon cinnamon
½ teaspoon ground cloves
white chocolate for dipping cookies, about 2 cups

Beat butter and sugars until smooth and fluffy, about 3 minutes.

Beat in eggs and molasses.

Add the flour and rest of the ingredients and mix just until the flour disappears and all ingredients are incorporated on low speed or by hand.

Using a 2 inch cookie scoop, or spoon, scoop the dough out into balls and place on cookie sheet lined with parchment paper, or lightly greased.

Place 6 cookies per pan.

Heat oven to 350 degrees and bake for about 10-12 minutes until cookies are set and a top crust has formed.

Cool completely.

When ready to dip, melt the white chocolate in a bowl over a double boiler on stove or in microwave.

If using microwave, heat for about 30 seconds at a time, to insure the chocolate does not overheat and burn.

Stir with spoon, heat just until chocolate melts.
Using a spoon, spread the melted white chocolate over half of the top of cookie.

Place on parchment paper or wax paper until chocolate is set and firm.

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