Fall recipes: mini gingerbread cookies drizzled with white chocolate

November 1, 6:15 PMMinneapolis Dessert ExaminerLisa Patrin

Previous

Comment Print Email RSS Subscribe

Subscribe

Get alerts when there is a new article from the Minneapolis Dessert Examiner. Read Examiner.com's terms of use.

Email Address   Include other special offers from Examiner.com Terms of Use

Mini gingerbread cookies drizzled with white chocolate
Photo by: Lisa Patrin

This recipe for mini gingerbread cookies drizzled with white chocolate calls for only two ingredients and can be prepared in 10 minutes.  The value of a simple but enticing semi-homemade dessert like this cannot be underestimated.  Keep this in your recipe file for the upcoming holidays.

Ingredients:

1 twelve ounce package of prepared mini gingerbread cookies (The cookies for this recipe were purchased in the bakery area at Super Target)

8 ounces white chocolate chips

Directions:

Place cookies on a wire baking rack that is set over a piece of parchment paper (used to catch any excess white chocolate that may drip through when decorating).  Heat white chocolate chips in a double boiler over med-high heat or in the microwave in 30 second bursts until melted.  Stir until smooth.  Spoon into a pastry bag fitted with a small tip or snip a tiny piece off the corner of a disposable freezer bag.  Spoon melted chocolate into the bag and  pipe decoratively over the mini gingerbread cookies.  Let stand for 10 minutes to set. Remove from rack and dispose of the parchment paper.  Serve immediately or place in an airtight container. 

More of Lisa's fall recipes:

Pumpkin spice bread

Caramel apples

Chocolate amaretto bundt cake

Apple cake with toasted pecans and spiced rum sauce