cupcakelady
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White Chocolate Gingersnap Biscotti

Prep Time: 20 minutes Cook Time: 40 minutes Total Time: 1 hour Yield: 2 dozen cookies Serving Size: 1 cookie Ingredients 1/2 cup (1 stick) unsalted butter, at room temperature 1 cup light or dark brown sugar packed 1 large egg 1 tablespoon molasses 2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon ground cinnamon 1 teaspoon ground cloves 1 teaspoon ground ginger Granulated sugar, for sprinkling 5 ounces high quality white chocolate, chopped Directions Preheat oven to 350°F. Line sheet pan with parchment paper. In bowl of stand mixer fitted with paddle attachment, or in large bowl with hand-held mixer, beat butter and brown sugar on high speed until light in color and creamy. Mix in egg, followed by molasses. In large bowl, stir together flour, baking soda, cinnamon, cloves and ginger. Add flour mixture to butter mixture all at once and mix on low until incorporated. Divide dough in half and shape each piece into log about 4 inches wide and space evenly on the prepared sheet pan. Flatten each log to about 2 inches tall. Sprinkle generously with granulated sugar. Bake until edges are golden and surface is cracked, 20-25 minutes. Remove from oven and let cool on pan 20 minutes. Use serrated knife to slice logs into 1-inch thick slices. Place slices cut side-up on pan lined with parchment paper and bake additional 12-14 minutes until edges are brown. Let cool completely. In small heat-proof bowl, melt white chocolate in microwave at 60 percent power for 1 minute. Stir until smooth. If not completely melted, continue to microwave in 10 second intervals, being careful not to scorch. Drizzle melted chocolate over cooled cookies. Let sit 15 minutes before serving or storing. Store biscotti in airtight container at room temperature up to 1 week
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@cupcakelady, baked goods don't last long in my house,so I never know what things taste like the day after:)
Reporting back--I never got the molasses, so I used vanilla bean paste. I also tossed in about 1/2 cup of chopped candied ginger and these were DELICIOUS! Thanks for the recipe, @cupcakelady, and Merry Christmas!
Looks and sounds delic!
@Spudsomma lol I can feel you. I would like to try this with dark chocolate as well, @stargaze.
everything taste better the day after lol your welcome.
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Caramel Stuffed Chocolate Chip Cookies
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White Velvet Layer Cake with Strawberry-Raspberry Buttercream
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Cheesecake Cupcakes
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14 Mind-blowing Dessert Lasagnas!
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Pikachu Buns
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Peanut Butter Cup Stuffed S'mores Brownies
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Homemade Pop-Tarts? Oh Hells Yeah!
I never want to eat a store bought Pop-Tart again. Not after looking at this recipe, which uses real, flaky butter pastry (instead of crumbly cardboard dough) and your favorite fruit preserves (instead of sugar mixed with red dye 40). The homemade frosting and cheerful rainbow sprinkles are the icing on the cake! Photo and recipe credit go to Jaclyn over at Cooking Classy, an awesome cooking and baking blog that you need to check out! For now, here's the recipe for your new favorite breakfast (or anytime) treat. Homemade Pop-Tarts Prep Time: 20 mins. Chill Time: 3 hours. Cook Time: 30 mins. Difficulty: Medium Makes 8 pop-tarts What You'll Need For the pastry: 2 cups + 2 Tbsp all-purpose flour, plus more for rolling 1 tsp salt 1 tsp granulated sugar 1 cup unsalted butter, cold and diced into 1/2-inch cubes 4 - 5 Tbsp ice water 3/4 cup strawberry preserves, divided (or other preserve of choice) For the icing: 1 cup powdered sugar 2 Tbsp half and half, plus more as needed 1/4 tsp vanilla extract What To Do 1. Make the pastry dough: Pulse together flour, salt and granulated sugar in a food processor. Add butter and continue to pulse until the butter is broken up, and the mixture has a mealy texture. Add 4 tablespoons of water and pulse a few times until it comes together into dough; if it fails to come together, add another tablespoon of water and pulse again. 2. On a clean surface, divide dough into two portions. Shape each into a 5-inch dish, cover with plastic wrap, and chill in the fridge for 1 hour. Meanwhile, line two rimmed cookie sheets with parchment paper. 3. Remove one disk from the fridge; leave the other one to chill. Roll out the dough disk into a rectangle measuring approximately 13 inches by 11 inches. If edges crack, just stick them back together and keep rolling. Trim edges just so, so you have a 12"x10" perfect rectangle. Cut this into 8 5"x3" rectangles. 4. Arrange 4 rectangles evenly spaced on the parchment-lined cookie sheet; spread 1 and 1/2 tablespoons of jam evenly down the center of each rectangle. Seal edges with fingertips, then reseal with a fork. Use a tooth pick to poke the top of each tart 4 times. Let chill in the freezer for at least 2 hours, or up to one week. 5. Repeat process with second disk of dough. 6. Preheat oven to 375°F. With one rack in the upper third of the oven and one in the bottom third, bake frozen tarts until golden, rotating racks halfway through baking. It will take about 25-30 minutes in all. Allow to cool on the cookie sheet for several minutes, then transfer to wire rack. 7. Make the icing: Whisk together all ingredients, then add additional half and half a 1/2 teaspoon at a time until you reach the desired consistency. Spread over cooled pop-tarts, then dust with rainbow sprinkles. Allow to set at room temperature. Store in an airtight container. Enjoy! A little bit of a process, but totally worth it, don't you think? I can't wait to try these sweet treats in my own kitchen! :D