Christmas is always bittersweet. I love being able spend time with our families in Pennsylvania and Alabama, as well as our adoptive family of friends in Virginia. But it feels like we just get to town when we have to leave again. I hate leaving my family.
But I can’t complain too much. Even though I only get to travel “home” a few times per year, I know that’s much more often than some people get to see their families.
Food has such an amazing ability to keep us connected. This year, Western Union created #WUHomedCooked, a heartwarming storytelling video, where Western Union surprises and delights customers with their favorite meal from home from their families. Fair warning: it’s a tear-jerker!
One of the reasons my sister, my mom, and I started The PinterTest Kitchen was to stay in touch. We like to talk about food with one another, and we like to share new recipes we’ve tried. When I have a bad day or am feeling homesick for Pennsylvania, I made pot pie or red velvet whoopie pies. They take me right back to Pennsylvania, just like the people in the video.
Or I make cookies. My mom is affectionately known as the cookie lady. When we were little, she had an extra freezer that was always stocked with cookies, especially around the holidays. My cousin Kendra and I would always sneak cookies from the freezer throughout the year. Her favorite was always the rolled sugar cookies that my sister Jessica and I would make with my mom and grandmother.
(l-r) Me, Jessica, our younger cousin Katie, Kendra
Today, I wanted to share one of my favorites, white chocolate dipped ginger snaps. I believe that these were originally from one of my mom’s Taste of Homes cookbooks, though she’s made some changes over the years.
Western Union is a lifeline for their customers, connecting them to their families and friends around the world, like these cookies connects me to my family. With one of these cookies, a cup of coffee and my eyes closed, it’s just like I’m back in Pennsylvania.
The white chocolate takes these ginger snaps to another level. They are perfect dunked in coffee or alone.
Ingredients
- 2 cups sugar
- 1 1/2 cups oil
- 2 eggs
- 1/2 cup molasses
- 4 cups all-purpose flour
- 4 teaspoons baking soda
- 3 teaspoons ground ginger
- 2 teaspoons ground cinnamon
- 1 teaspoon salt
- 24 ounces white chocolate
- 1/4 cup shortening
Instructions
- Combine sugar, oil, eggs, and molasses in a large bowl.
- Shift together dry ingredients in second bowl.
- Gradually combine the wet and dry ingredients.
- Roll dough into 2-inch balls and place on cookie sheet, about 2 inches apart (they will spread).
- Bake at 350 degrees for 10-12 minutes. Do not let the cookies in the oven too long if you want a chewy cookie.
- While cookies are baking, melt white chocolate with shortening. Allow cookies to cool, then dip each cookie halfway into the chocolate and place on wax paper or parchment paper to set.
For the record, if you like a crunchier cookie, you can leave them in the oven a minute or two longer, and you don’t need to dip them in chocolate. But that’s how they are best – chewy with a little crunch on the outside, combined with white chocolate. Mmm, I can almost taste them melting in my mouth right now.
I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.
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Ohhh I can’t wait to give these babies a try. I make my own ginger snaps every year it’s a traditional holiday thing. But dipping them wow what a fab idea! Thanks for the heads up!
Thank you for the Ginger Snap recipe!
These not only look delicious, but this is a great recipe to try making with friends during a girl’s night. Another fab post! Good work.
thanks for this great recipe!!
they look deliciuous! love that kid of flavor
really like the detail of red bow!