Tuesday, December 23, 2008

VGP #23 Magi's Turbans

Here's a new take on two classics:
the gingersnap meets the peanut butter blossom.
And gets a really cool name in the process.

It's really just a molasses gingersnap cookie with a Hershey's Hug plopped in the middle. The recipe here is pretty good but your favorite gingersnap recipe will do just as well. They smell awesome, they look striking, and the flavors of cinnamon, ginger, cloves, milk and white chocolate are a pleasure to partake of.

Remember to let them cool all the way before touching or storing. When you press the candy into the hot cookie, the heat travels all the way up the chocolate and melts it pretty good. But it will hold its shape if you let it sit for an hour or two to cool off.

1 1/2 sticks (3/4 cup) butter, softened
1 cup packed brown sugar
2 tsp baking soda
1 tsp each ground cinnamon and ginger
1/2 tsp ground cloves
1/4 cup light molasses
1 large egg
2 3/4 cups all-purpose flour
3/4 cup granulated sugar
56 Hershey's Hugs (from a 13 oz. bag), unwrapped

1. Beat butter, brown sugar, baking soda, cinnamon, ginger and cloves in a large bowl with mixer on medium speed until well blended and paler in color. Beat in molasses and egg. Reduce speed to low and gradually add in flour just until blended. Cover and refrigerate 1 hour or until firm enough to handle.

2. Heat oven to 350. Have baking sheets ready. Put granulated sugar in a small bowl. Roll tablespoons of dough into 1-1/4 inch balls; roll in sugar to coat. Place 1 1/2 inches apart on ungreased baking sheets.

3. Bake 10 to 12 minutes until tops crack but cookies are still soft to touch. Place baking sheet on wire rack. Immediately press a Hugs in center of each cookie. Transfer cookies from baking sheet to rack to cool completely. Store in airtight container at cool room temperature up to 2 weeks or freeze up to 3 months.

Recipe from Woman's Day Holiday Cookies magazine

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