So my second new cookie experiment this year was a white chocolate dipped ginger cookie. I’ve always wanted to learn how to make ginger snaps.
The cookies themselves ended up taking a long time to bake, I’m guessing because of the molasses.
White chocolate can be hard to work with it can burn easily or harden quickly. So I decided to use my fondue pot to dip the white chocolate halves; the perfect solution.
I found a sprinkles pack that had red balls, and Christmas trees. This worked out perfect to make holly. I think they were the biggest hit this year because they are so attractive and they taste great.
Unfortunately the pictures you see are the leftovers least attractive cookies, but they taste just as good as the rest.
Hope you are all enjoying the holiday season!