Paula’s Recipe of the Month: December 2009
Snow Capped Ginger Snaps

I hosted a Cookie Exchange and Brunch this morning for the moms at Reagan’s school.  We had so much fun!  The house smelled like a bakery all morning.

Here’s one of the cookies that I made.  They’re a new fav for sure.  I figure there’s more than one way to have “snow” for Christmas. 

SNOW CAPPED GINGER SNAPS

COOKIES:

• 1 cup brown sugar, packed
• 3/4 cup shortening
• 1/4 cup molasses
• 1 egg
• 2 1/4 cups flour
• 2 tsp. baking soda
• 1 tsp. ground cinnamon
• 1 tsp. ginger
• 1/2 tsp. ground cloves
• 1/4 tsp. salt
• granulated sugar
  

Mix brown sugar, shortening, molasses and egg in a large bowl. Stir in flour, baking soda, cinnamon, ground ginger, cloves, and salt. Cover and refrigerate at least one hour.

Preheat oven to 375 degrees. Shape dough by rounded teaspoonfuls into balls and roll in granulated sugar. Place on cookie sheet, about 3″ apart. Bake 9-12 minutes, or just until set. Remove to wire rack to cool.

ICING:

• 1 (6-oz) package white (vanilla) baking chips

• 1 Tbsp. shortening
  

Place chips and shortening in microwavable bowl. Microwave uncovered, on medium-high heat for 1 1/2 – 2 minutes, stirring every 15 seconds, until smooth.

Dip half of each cooled cookie into melted mixture. Place on waxed paper; let stand until coating is firm.

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