Maybe it’s Pinterest’s fault, but the other day, I had an insuppressible urge for gingerbread. Since I had some movies to return to the library anyway, Ellie and I jumped into the car and went out to drop off the movies and pick up some molasses. Something made me throw a bar of Ghirardelli’s white chocolate into the cart too. For some reason, I thought white chocolate would go well with gingerbread. Maybe the sweet would compliment the spicy? Anyway, when I got home, and finally got the kids to bed, I made the dough, even though I didn’t really know what I wanted to do with it yet. Then Bryan got the urge for some egg nog and went out to 7-11 (we both have a tough time controlling our impulses, don’t we?). And I knew exactly what I wanted to do with my gingerbread dough.
White Chocolate Gingerbread (adapted from this recipe from Foodnetwork.com)
- 1 stick of butter (softened)
- 1/4 cup vegetable shortening
- 1/2 packed cup light brown sugar
- 2/3 cup unsulfured molasses
- 1 egg
- 3 cups flour
- 1 tsp baking soda
- 3/4 tsp cinnamon
- 3/4 tsp ginger
- 1/2 tsp allspice
- 1/2 tsp cloves
- 1/2 tsp nutmeg
- 1/2 tsp salt
- 1 bar good quality white chocolate- finely chopped
- Cream together butter and shortening, add brown sugar and beat until creamy (about 2 minutes)
- Add molasses and egg, and beat until combined
- Whisk dry ingredients together in a separate bowl, then add to butter mixture, 1/2-1 cup at a time
- Fold in the white chocolate
- Divide dough in half, and wrap each half in plastic. Refrigerate for several hours or overnight.
- Preheat oven to 350. Roll out dough to 3/8 inch using a bit of the dough at a time. Dough will be very sticky, so dust work surface, rolling pin, and even your hands with flour.
- Cut out circles or desired shape with a sturdy cutter (if the cutter is not sturdy, it could bend if you hit a chilled chunk of chocolate)
- Bake for 9-11 minutes (depending on size of cookie)
- Cool completely. Fill with egg nog buttercream by spreading a bit onto one cookie and topping with another.
Egg Nog Frosting (Adapted from this recipe- my favorite buttercream from Amanda at i am baker)
- 1 lb powdered sugar
- 1/2 cup vegetable shortening
- 1 tsp vanilla
- 1/4 tsp nutmeg (or more to taste)
- pinch of salt
- 1/4c Egg Nog
- Beat the shortening until smooth.
- Slowly add the sugar, adding the vanilla and egg nog as needed (I added some sugar, then some egg nog, then alternated until the frosting was smooth)
- Add vanilla and beat until combined.
- Add salt and nutmeg then beat until combined.
Once the cookies and frosting are combined into sandwiches, let them sit a little. I found that that let the flavors mellow together a little and by the time Bryan got home from work, he was begging me to make another batch.