December: Nettie's Gingersnap Dough

INGREDIENTS

-9 cups sifted flour
-1 1/2 cups heavy cream
-2 1/2 cups brown sugar
-1 1/4 cups molasses
-1 tbsp. powdered ginger
-1 tbsp. grated lemon rind
-2 tbsp. baking soda

To Prepare Dough

-Whip heavy cream, add sugar, molasses, ginger, lemon rind and baking soda
-Stir 10 minutes
-add flour and "work" with hands until smooth
-cover, refridgerate overnight

To Roll Dough

-roll out on a greased and floured cookie sheet
-roll dough to a uniform thinkness
-before cutting shapes, chill rolled dough on cookie sheet in refridgerator or freezer, (rechill as neccessary to keep it "leather hard" which is easier to cut)

To Bake

-Brush dough with water before baking
-preheat oven to 300 degrees (F) and bake
-leave on the cookie sheets until cool, about 30 minutes for large pieces

Good Luck !

December(2nd recipe): Tigger Butter

INGREDIENTS

-1 1/2lbs White Chocolate
-1/2 cup pure peanut butter
-1/4 cup dark chocolate

RECIPE

Melt 1 1/2lbs of white chocolate over low heat. Then add peanut butter, stir until smooth. Pour onto wax paper covered cookie sheet.
Drizzle dark chocolate over white chocolate & peanut butter. Place sheet in fridge, when cold break it up, makes lots of treats, Enjoy!

December(3rd recipe): White Chocolate Apricot Biscotti

INGREDIENTS

-1/2 cup butter
-1 1/2 cup granulated sugar
-2 eggs
-3 squares white chocolate (melted and cooled)
-2 3/4 cups flour (all purpose)
-2 1/2 tsp. baking powder
-1 tsp. salt
-1/4 cup orange juice
-1 tsp. almond extract
-3 squares white chocolate (chopped)
-3/4 cup each: coarsely chopped roasted almonds & dried apricots

RECIPE

Heat oven to 350 degrees (F). Grease and Flour 2 cookie sheets. Beat butter with sugar and eggs. Beat in melted chocolate, add remaining ingredients, beat until well blended (dough will be sticky). Spoon half of the dough onto each cookie sheet, shaping each into a long log, about 2" wide. Bake for 30 minutes or until golden. Cool 10 minutes. Cut logs into 3/4" (2cm) wide slices. Return cookies to cookies sheets, bake 20 minutes longer turning cookies over once during baking. Cool completely. Store in air tight containers. **Dip cookies in melted white or dark chocolate.