White Chocolate Spice Cookies
Prep and Cook Time: about 1 1/4 hours, plus about 1 hour to chill. Notes: These spiced rounds with a pretty white chocolate glaze can be stored airtight for up to 2 days.
How to Make It
Step 1
1
In a food processor or bowl, whirl or stir flour, sugar, ginger, pepper, baking soda, cocoa powder, cinnamon, allspice, and salt to blend. Add butter; pulse or cut in with a pastry blender until mixture resembles coarse meal.
Step 2
2
In a small bowl, mix vanilla, lemon peel, and 1 tablespoon water. Add to food processor or bowl; whirl or stir until dough forms a ball.
Step 3
3
Divide dough in half. Roll out each portion between sheets of waxed paper or cooking parchment to about 1/4 inch thick. Stack and chill rolled dough until firm, about 45 minutes (or freeze about 25 minutes).
Step 4
4
Cut out cookies with a floured 1 1/2-inch round cutter. Place 1/2 inch apart on buttered or cooking parchment-lined 12- by 15-inch baking sheets.
Step 5
5
Bake cookies in a 325° oven until pale brown, about 15 minutes. Transfer to racks to cool completely.
Step 6
6
Place white chocolate and shortening in a heatproof bowl set over a pan of barely simmering water (bottom of bowl should not touch water). Remove from heat and stir occasionally until chocolate is melted and mixture is smooth.
Step 7
7
Dip each cookie halfway into white chocolate mixture, then place on a baking sheet lined with waxed paper. Drizzle undipped half of cookie with more white chocolate mixture, if desired. Chill just until glaze is set, about 15 minutes.
Step 8
8
Nutritional analysis is per cookie.
Ingredients
2 cups all-purpose flour
2/3 cup firmly packed brown sugar
1 teaspoon ground ginger
3/4 teaspoon fresh-ground pepper
1/2 teaspoon baking soda
1/2 teaspoon unsweetened cocoa powder
1/4 teaspoon ground cinnamon
1/8 teaspoon ground allspice
1/8 teaspoon salt
1 cup (1/2 lb.) unsalted butter, at room temperature, cut into 1/2-inch slices
1 teaspoon vanilla
1 teaspoon grated lemon peel
6 ounces white chocolate, finely chopped
3 tablespoons vegetable shortening
Directions
Step 1
1
In a food processor or bowl, whirl or stir flour, sugar, ginger, pepper, baking soda, cocoa powder, cinnamon, allspice, and salt to blend. Add butter; pulse or cut in with a pastry blender until mixture resembles coarse meal.
Step 2
2
In a small bowl, mix vanilla, lemon peel, and 1 tablespoon water. Add to food processor or bowl; whirl or stir until dough forms a ball.
Step 3
3
Divide dough in half. Roll out each portion between sheets of waxed paper or cooking parchment to about 1/4 inch thick. Stack and chill rolled dough until firm, about 45 minutes (or freeze about 25 minutes).
Step 4
4
Cut out cookies with a floured 1 1/2-inch round cutter. Place 1/2 inch apart on buttered or cooking parchment-lined 12- by 15-inch baking sheets.
Step 5
5
Bake cookies in a 325° oven until pale brown, about 15 minutes. Transfer to racks to cool completely.
Step 6
6
Place white chocolate and shortening in a heatproof bowl set over a pan of barely simmering water (bottom of bowl should not touch water). Remove from heat and stir occasionally until chocolate is melted and mixture is smooth.
Step 7
7
Dip each cookie halfway into white chocolate mixture, then place on a baking sheet lined with waxed paper. Drizzle undipped half of cookie with more white chocolate mixture, if desired. Chill just until glaze is set, about 15 minutes.
Step 8
8
Nutritional analysis is per cookie.
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