Sunday, December 27, 2009

White Chocolate Gingerbread Blondies

adapted from Every Last Cookie

I wanted to make a Christmas cookie and this was perfect. They were good warm and even better the next day.

Makes about 4 dozen 2-inch squares

2 3/4 cups plus 1 Tbsp flour
1 1/4 tsp baking soda
1 1/4 tsp salt
1 1/4 tsp cinnamon
1 tsp ground ginger
1/4 tsp ground cloves
1 1/2 sticks (20 Tbsp or 260 grams) butter
1 1/4 cups packed light brown sugar
1/2 cup plus 2 Tbsp sugar
3 eggs
1 1/4 tsp vanilla
1/3 cup molasses
10 oz white chocolate

Preheat the oven to 350 (176 C). Line a rimmed cookie sheet with baking paper.
Cream together butter and sugars until pale and fluffy. Add eggs, one at a time, beating well after each addition. Then beat in the vanilla and molasses. Sift together flour, baking soda, salt, cinnamon, ginger and cloves and add slowly to the wet mixture until just combined. Fold in white chocolate.
Pour batter into baking sheet and spread around until even. Bake until edges are golden, about 25 minutes. Let cool completely before cutting.

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