Today I am thrilled to be sharing one of my favorite Dallas bloggers, Annie Tucker, of Take A Bite! Annie is an Oklahoma native currently living in Dallas and sharing all things food. Take A Bite includes recipes ranging from drinks to snacks to everyday meals and my very favorite… SWEETS. Read below for one of my favorite Christmas recipes that is a must for this holiday season!
Yields: 30-32 cookies
3/4 cup shortening, room temperature
1 cup of sugar
¼ cup molasses
2 cups all-purpose flour
1 tsp. baking soda
½ tsp. ground cinnamon
½ tsp. ground cloves
½ tsp. ground ginger
Preheat your oven to 350 degrees. Grease with cooking spray or line baking sheets with parchment paper and set aside.
Place the first 9 ingredients in a stand mixer fixed with the paddle attachment. Mix on medium speed until the dough comes together, about 1 minute. Pour about 1/2 to 1 cup of sugar in a low dish or bowl. Roll dough into tablespoon-size balls, then roll in sugar. Place on a cookie sheet, 2 inches apart. Using the bottom of a drinking glass, flatten each ball of dough lightly.
Bake for 7-9 minutes. As usual, I stress not to over-bake cookies. These are ginger cookies, not gingersnaps meaning they are to be soft and chewy, not crisp and crunchy. Mine are perfectly done at 8 minutes.
Yields: 2 dozen
3/4 cup unsalted butter, softened
1 cup dark brown sugar
1/2 cup white sugar
1 tsp. vanilla extract
3 1/4 cup flour
1 tsp. baking soda
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. salt
1 cup dried cranberries (reserving a little)
4 oz or 1 cup white chocolate bar, chopped (reserving a little)
Preheat your over to 350 degrees. Line cookie sheets with parchment paper and set aside.
In the bowl of an electric mixer beat butter and sugars together. Add eggs and vanilla until combined, scraping the sides as needed. In a large mixing bowl whisk flour, baking soda, cinnamon, nutmeg and salt. Slowly add your dry ingredients to the wet ingredients.
Stir in the dried cranberries and white chocolate. Make sure and reserve a little bit of the cranberries and white chocolate. I’ll explain why. Form golf ball size balls of dough and place 2 inches apart on a cookie sheet. Don’t over crowd the pan. I got 8 on each sheet.
Now for the reserved cranberries and chocolate. The key to a pretty cookie is topping them with a few of the ingredients inside the cookie. I chopped up the cranberries and topped each ball of dough with a few pieces of each.
Bake for 8-10 minutes until the edges are just lightly browned.