Cookie Swap: Ginger & White Cookies

When we were tossing around the idea of starting a blog, an opportunity presented itself- A Blogger Cookie Swap hosted by Love & Olive Oil!  The deadline to sign up was three weeks away and we thought it would be a great way to decide if we really wanted to go forward with the blog.  We set some blogging goals for ourselves to achieve by the deadline and then started on our merry way.  On November 17th, we signed up for the swap and officially put our blog on.  Now, with cute cookies in the mail, we are sharing the site with a few more of our friends and family. We hope you like it and and look forward to reading your comments! ~Kim & Lauren

The first time I went to Lauren's home it was for a playdate and she had an impressive spread of food on the table, including THESE AMAZING GINGER COOKIES! We bonded a bit over cookie recipes and then went back to chasing our little ones. They weren't dipped that day but were still the best ginger cookie I had ever had.   When she suggested dipping these cookies, I decided that Lauren and I could be friends forever. Thankfully, she's sharing the recipe so the rest of us can enjoy them anytime!

Ginger & White Cookies

¾ cup shortening

1 cup sugar

1 egg

4 tablespoons  molasses

2 cups flour

2 teaspoons baking soda

1 teaspoon salt

1 teaspoon ginger

1 teaspoon cinnamon

Sugar for coating

1 package white almond bark

Preheat oven to 350. In a large bowl, cream shortening and sugar together then add egg and molasses and mix well. In a medium bowl, whisk together dry ingredients (flour through cinnamon).  Combine all ingredients in the large bowl and mix to combine. Shape a tablespoon of dough into a ball. Roll in sugar. Bake for 12 minutes. Allow cookies to cool.

Melt almond bark according to package instructions.  Dip cookies half-way into the melted bark, then place on parchment or wax paper and allow to harden.  

  

Makes about 36 cookies.

We packed the cookies with parchment paper between each cookie, some tissue paper, and the recipe. . . . and a lot of bubble wrap!  We will let you know about the cookies we receive soon:)