White Chocolate Decorated Ginger Crinkles

By adapted from The Food Network

Ingredients

• 2 cups all purpose flour
• 2 teaspoons baking soda
• 1 1/2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground cloves
• 1/2 cup vegetable shortening
• 1/4 cup unsalted butter, room temperature
• 1/2 cup packed brown sugar
• 1/2 cup packed granulated sugar
• 1/4 cup molasses
• 1 large egg
• Turbinado sugar for rolling cookies
• White chocolate
• Sprinkles

Instructions

1. Heat oven to 350F. In medium bowl, whisk together flour, baking soda, ginger, cinnamon, salt, allspice and cloves. Set aside.
2. In bowl of your stand mixer, beat together shortening, butter, brown sugar and granulated sugar until light and fluffy. Add in molasses and egg and beat until combined. Slowly add in flour and beat until just combined.
3. Place turbinado sugar in a small bowl. Using a tablespoon-sized small cookie scoop, drop the batter into the sugar. Roll around to cover completely.
4. Place 12 dough balls onto an ungreased cookie sheet, about 2 inches apart, and bake for 9-11 minutes, rotating halfway through baking. Cool on baking sheet for 5 minutes, then continue cooling on a wire rack.
5. Line a cookie sheet with wax paper. In a microwave safe measuring cup or bowl, melt a small amount of chocolate according to package directions. Dip cookies halfway into chocolate then place on cookie sheet. Cover in sprinkles. Place in refrigerator a few minutes for the chocolate to harden. Best when dipped no more than 2 hours before serving.

Yield: 4 dozen