I call these the “lazy woman’s thumbprint cookies.” Instead of going through the trouble of making a filling for these delicious spice cookies, you simply sprinkle some white chocolate chips in the centers immediately after baking. After a gentle push, you’ve created these yummy, spice-filled cookie nests that are adorable to look at — but even better to eat!
(After sprinkling the chips in the center, you can use the back of a spoon to smooth them if you like. I prefer to leave the chips as is — it looks more nest-y to me.)
And if you reeeealllly need to be lazy, you can do this with the premade gingerbread dough in the store. This dough tends to spread a little more, so roll it into balls and freeze the balls before baking — then pop ’em right in the oven. This will keep them small and thick — perfect nests.
Ingredients
3 cups flour
2 tsp. ground ginger
1 tsp. cinnamon
1 tsp. baking soda
1/4 tsp. ground nutmeg
1/4 tap salt
3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
3/4 cup firmly packed brown sugar
1/2 cup molasses
1 egg
1/4 cup granulated sugar
1 tsp. vanilla extract
1 cup white chocolate chips
Instructions
Mix flour, ginger, cinnamon, baking soda, nutmeg and salt in large bowl.
Beat butter and brown sugar in large bowl with electric mixer on medium speed until light and fluffy. Add molasses, egg and vanilla; beat well. Gradually beat in flour mixture on low speed until well mixed. Cover dough with plastic wrap. Refrigerate 4 hours or overnight.
Preheat oven to 350°F. Shape dough into 1-inch balls. Roll in granulated sugar. Place 2 inches apart on ungreased baking sheets. Bake 8 to 10 minutes or until edges of cookies just begin to brown. Immediately press about 5 white chocolate chips into center of each cookie. Remove to wire racks; cool completely.
Makes about 3 dozen cookies.
Adapted from Culinaryconcoctionsbypeabody
http://sugarmamacooks.com/holiday-cookie-countdown-white-chocolate-gingerbread-nests/
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