Whenever I make cutout cookies, the childhood memories of baking Christmas cookies with tin cookie cutouts come flooding back. I’m particularly a sucker for star shapes, so this recipe caught my attention.
White Chocolate-Dipped Ginger Stars
Ingredients: 1 cup softened butter; 1 cup sugar; 1 egg; 1 cup dark molasses; 2 tablespoons white vinegar; 5 cups flour; 3 teaspoons ground ginger; 1 1/2 teaspoons baking soda; 1 teaspoon cinnamon; 1 teaspoon ground cloves; 1/2 teaspoon salt
Baking: Cream butter and sugar until light and fluffy. Beat in egg, molasses, and vinegar. Sift dry ingredients into batter. Gather into a ball, then flatten into a disk. Refrigerate at least 3 hours.
Preheat oven to 375 degrees. Grease baking sheets. Roll out dough on lightly floured surface to 1/4-inch thickness. Cut into stars and arrange on baking sheets. Bake 5 to 8 minutes, until firm to touch. Transfer cookies to racks and cool completely.
Icing: Melt 2 cups white chocolate chips and 4 tablespoons shortening in a small saucepan over low heat, stirring completely. Dip cookies halfway into white chocolate mixture, then place on wax paper until icing is set.
