White Chocolate-Ginger Cookies

Refrigerated cookie dough is dressed up with spices and white chocolate in these extra-special bakery-style cookies.

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Servings 12

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Bake-Off® Contest 41, 2004

Robin Wilson

Altamonte Springs, Florida

ingredients 12
Prep Time 1 hr 20 min
Total Time 1 hr 20 min

Ingredients

Cookies

1: roll (16.5 oz) Pillsbury® Create 'n Bake® refrigerated sugar cookies

1/4: cup packed dark brown sugar

1 1/4: teaspoons ground cinnamon

1/4: teaspoon ground ginger

1/4: teaspoon ground nutmeg

2: teaspoons grated orange peel

1: package (6 oz) white chocolate baking bars, coarsely chopped

3/4: cup chopped pecans

1/3: cup finely chopped crystallized ginger*

Glaze

1/2: cup powdered sugar

1/8: teaspoon ground cinnamon

3: to 3 1/2 teaspoons orange juice

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Directions

1 Heat oven to 350°F. In large bowl, break up cookie dough. Stir or knead in brown sugar, 1 1/4 teaspoons cinnamon, the ginger, nutmeg and orange peel until well blended. Stir in white chocolate baking bars, pecans and crystallized ginger. On ungreased cookie sheets, drop dough by 1/4 cupfuls 3 inches apart.
2 Bake 13 to 17 minutes or until edges are golden brown. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
3 In small bowl, mix powdered sugar, 1/8 teaspoon cinnamon and enough orange juice for desired drizzling consistency. Drizzle glaze over cooled cookies. Let stand until glaze is set.

EXPERT TIPS

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Expert Tips

*To easily chop crystallized ginger, cut with kitchen scissors into small pieces.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cookie

Calories: 350
Calories from Fat: 160),

% Daily Value

Total Fat: 17g; 17%
(Saturated Fat 5g, 5% Trans Fat 2g 2% ),
Cholesterol: 15mg; 15%;
Sodium: 120mg; 120%;
Total Carbohydrate: 46g; 46%
(Dietary Fiber 0g 0% Sugars 32g 32% ),
Protein: 3g; 3%

% Daily Value*:

Vitamin A: 0%;
Vitamin C: 0%;
Calcium: 4%;
Iron: 4%;

Exchanges:

1/2 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;