We started by making half a recipe of the cookie dough. There was not quite a cup of flour left in the bin, so we used white cake flour and all purpose whole wheat flour to make up the required two cups of flour. We had ample supplies of the other ingredients: butter, sugar, salt, egg whites, and vanilla extract.
The spice cookie recipe is written for 1/4 recipe of the cookie dough, so we doubled all the spices (cinnamon, ginger, clover, and allspice) to work with the half recipe we had made.
We rolled the dough between pieces of parchment paper as instructed, froze it for an hour, and then cut out the cookies with cookie cutters and baked them.
The baked cookies were darker than the cookbook photo due to our use of whole wheat flour, with a delicious buttery and mild spice flavor. The next day we used pastry brushes to top the cookies with melted white chocolate chips. White chocolate has such a mild taste, and it combined beautifully with the crisp, tasty cookies.
What a nice selection of cookies, you frosted them so nicely, and what fun to use these cookie cutters...so fun to see the cookie cutters everyone has!
ReplyDeleteLove the violin shape! And, great idea to use white chocolate!
ReplyDeletei didn't try the white chocolate on top...but now that you mention it...hahaha. these look great!
ReplyDeleteBrushing them with melted chocolate sounds like a great idea.
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