gingersnap logs
(1 rating)
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Holiday Cookies
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(1 rating)
yield
36 cookies
prep time
45 Min
Ingredients For gingersnap logs
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1 1/4 cgingersnaps
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1/2 cpowdered sugar
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1/3 csweetened condensed milk
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1molasses
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1 1/2 tspvanilla extract
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1 tspground cinnamon
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3 ozwhite chocolate baking squares with cocoa butter, chopped
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1 ccanned vanilla frosting
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red decorative sugar
How To Make gingersnap logs
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1In a food processor combine 1 cup of the gingersnap crumbs, the powdered sugar, sweetened condensed milk, molasses, vanilla, and cinnamon. Cover and process until well combined. Transfer to a bowl; stir in remaining gingersnap crumbs. Cover and chill for 1 hour or until dough is easy to handle.
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2Line an extra-large baking sheet with waxed paper; set aside. Using a rounded teaspoonful of dough, shape dough into a 1x1/2-inch log. Place on prepared baking sheet. Repeat with the remaining dough.
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3In small saucepan cook and stir white chocolate over low heat until chocolate melts. Add frosting; heat and stir until mixture is smooth. Using a fork, dip logs, one at a time, into white chocolate mixture, allowing excess to drip off. Return to waxed paper. Sprinkle logs with red decorative sugar. Let stand about 30 minutes or until set.
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4To Store: Layer logs between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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