White chocolate ginger cookies
1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies
1/4 cup packed dark brown sugar
1 1/4 teaspoons ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
2 teaspoons grated orange peel
1 package (6 oz) white chocolate baking bars, coarsely chopped or white chocolate chips
3/4 cup chopped Pecans
1/3 cup finely chopped crystallized ginger (opptional)
Glaze
1/2 cup powdered sugar
1/8 teaspoon ground cinnamon
3 to 3 1/2 teaspoons orange juice
1 Heat oven to 350°F. In large bowl, break up cookie dough. Stir or knead in brown sugar, 1 1/4 teaspoons cinnamon, the ginger, nutmeg and orange peel until well blended. Stir in white chocolate baking bars, pecans and crystallized ginger. On ungreased cookie sheets, drop dough by 1/4 cupfuls 3 inches apart
2 Bake 13 to 17 minutes or until edges are golden brown. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
3 In small bowl, mix powdered sugar, 1/8 teaspoon cinnamon and enough orange juice for desired drizzling consistency. Drizzle glaze over cooled
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