Can you believe it’s only two weeks left until Christmas? Time is flying by this year and before we know it, it’s going to be 2013! This year I’m really looking forward to being off for two weeks (the nice perk about working in a school!). Our family isn’t traveling anywhere this year so it’ll be nice to relax at home with family visiting us over the holidays. One tradition that we do is getting together Christmas Eve with family and friends. Our kitchen island gets filled with great appetizers, snacks and desserts while everyone shares a drink (or two!) in celebration of the holidays. Every year since I can remember we’ve always had Meat Pie on Christmas Eve. This year we decided to change things up a bit and do a spiral ham with scalloped potatoes! That’s one thing I never make, and I don’t know why, because when I have it I always wonder why we don’t have it more often!
This year I participated in The Great Food Blogger Cookie Swap and I decided to make these Molasses Cookies. I received some amazing cookies as well. I got Chocolate Dipped Walnut Shortbread from Food Mamma, Raspberry Thumbprint Shortbread from The Gourmet Housewife, and Double Chocolate Espresso cookies from Savour Sisters. Please check out their blogs – you’ll be amazed at all the great talent out there! All these cookies are packed away in the freezer for the upcoming Christmas holidays! Thanks so much to all the wonderful bloggers who participated this year. I’m already thinking of ideas for next year!
Recipe slightly adapted from Lindsay Bauman via Sweet Treats & More
- 1 1/2 cups butter, softened
- 2 cups brown sugar
- 2 eggs
- 1/2 cup molasses
- 4 1/2 cups flour
- 4 tsp. baking soda
- 2 tsp. cinnamon
- 2 tsp. ground ginger
- 1 tsp. ground cloves
- 1/2 tsp. salt
- extra sugar for rolling *which I forgot to do!*
- 6-8 squares of White Baking Chocolate
- 1-2 tbsp. shortening
- Preheat oven to 375 F.
- In a mixer, cream together butter and sugar.
- Add eggs and then molasses until well mixed.
- In a separate bowl mix the dry ingredients together.
- Slowly add the dry ingredients to the wet ingredients until well combined.
- With a cookie scoop, scoop out cookie dough and roll each ball in sugar and place about 2 inches apart on a cookie sheet.
- Bake for 10-12 minutes.
- Let cookies cool and transfer to a wire rack.
- In a double boiler, melt white chocolate and shortening and dip one half of each cookie.
- Refrigerate cookies to set the chocolate.