2 t baking soda
2 t ginger
1 t cinnamon
1/2 t salt
1 C sugar
3/4 C canola oil
1 large egg
1/4 C light molasses
additional sugar for coating
4 oz chopped, high quality white chocolate
Preheat oven to 350 degrees. Line baking sheet with parchment paper. Whisk flour, baking soda, ginger, cinnamon and salt in large bowl. Beat sugar and canola oil in another bowl until pale in color; about 2 minutes. Bat in egg and molasses. Gradually stir in flour mixture. Roll 2 tablespoonfuls dough into ball, then roll in sugar to coat Repeat, forming about 6 dough balls. Arrange 2 inches apart on prepared baking sheet. Bake until cookies are golden brown around edges and cracked on top; about 12 minutes. Let cool 2 minutes on sheet; transfer to rack to cool. Repeat with remaining dough. Stir white chocolate on top of double boiler set over barely simmering water until melted. Dip fork into chocolate and drizzle over cookies. Refrigerate until chocolate is set; about 10 minutes.
No comments:
Post a Comment