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Monday, November 19, 2012

Soft Gingerbread Blossoms

I live practically across the street from a grocery store.  Two grocery stores in fact.  They're less than a 1/4 of a mile away.  Many, many times I have had to turn the kitchenaid mixer off while preparing a dough or batter to make a quick run to go get more eggs or milk that I forgot to buy.  Case in point - these cookies.  I didn't realize until the last minute, after 4 hours of dough chilling, that I needed white chocolate chips to stuff in the freshly baked cookies.  At this point, it was already getting "late" (well, late for me) and I needed to have these finished for work the next day.  Ug!  But luckily, I'm able to hop on over to the store and be back in the kitchen baking within 10 minutes.  Over the almost 5 years of living in this house, I would have ruined many a bowl of batter if I didn't live so close.  Anyone else do this?  I do it a few times a month!

These cookies are definitely worth a trip to the grocery store, even if it's more than 1/4 mile away.  They are soft and tender, and not overly gingery or molassesy.  They're more like a hybrid of gingerbread and a snickerdoodle.  Even non-gingerbread lovers enjoyed these cookies.  Perfect for the upcoming holidays!  Maybe these will find their way to your cookie platters this season.  

Gingerbread Blossoms adapted from Culinary Concoctions by Peabody
3 cups flour
2 tsp. ground ginger 
1 tsp. ground cinnamon
1 tsp. baking soda
1/4 tsp. ground nutmeg
1/4 tsp fine sea salt
1 1/2 sticks unsalted butter, at room temperature
3/4 cup firmly packed light brown sugar
1/4 cup molasses

1/4 cup maple syrup
1 egg
1/4 cup granulated sugar
1 tsp. pure vanilla extract
approx. 1 cup white chocolate chips

In a large bowl, whisk to combine flour, ginger, cinnamon, baking soda, nutmeg and salt.
Beat butter and brown sugar in the bowl of an electric mixer on medium speed until light and fluffy.
Add molasses, maple syrup, egg and vanilla; beat well. Gradually beat in flour mixture on low speed. Wrap top of bowl in plastic wrap and refrigerate at least 4 hours.
Preheat oven to 350°F. Shape dough into 1-inch balls. Roll in granulated sugar. Place 2 inches apart on parchment-lined baking sheets.
Bake 8 to 10 minutes or until edges of cookies just barely begin to brown. Immediately press about 5-6 white chocolate chips into center of each cookie. Allow to cool completely.


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