Recipe: White Chocolate Gingerbread Bars

-2 cups: all-purpose flour (reserve 2 tablespoons)

-2 teaspoons: ground ginger

-1 teaspoon: ground cinnamon

-1/4 teaspoon: ground nutmeg

-1/4 teaspoon: ground cloves (I omitted this)

-1/2 teaspoon: baking soda

-1/2 teaspoon: salt

-1/2 cup plus 2 tablespoons: unsalted butter

-3/4 cup: dark brown sugar, packed

-1/2 cup: white granulated sugar (reserve 2 tablespoons)

-2 eggs

-1 teaspoon: vanilla extract

-1/4 cup: molasses

-1 cup: white chocolate chips

~Preheat your oven to 350 degrees and grease or line a 9x13 pan~

In a large bowl sift together your dry ingredients: flour/ginger/nutmeg/cinnamon/cloves/baking soda/salt. But be sure to reserve 2 tablespoons of your flour, keep it in a small bowl and set aside. Then cream together your unsalted butter/sugar/brown sugar together until light and fluffy. Be sure to reserve 2 tablespoons of your white granulated sugar in the same bowl as your flour. Once you're done creaming together your butter and sugars, add your eggs one at a time. Then pour in your vanilla and molasses. It is time to gradually add in your dry mix. Once fully combined, stir in your white chocolate chips. Pour into your baking pan. Before you bake, sprinkle your reserved flour and sugar over the top of your bar cookie. Now place in the oven for 25-30 minutes. (or until a toothpick comes out fairly clean when inserted.)

The recipe suggests that you add a white chocolate drizzle over the top of the bar cookie once it has cooled, but knowing me, I am too stingy with my white chocolate so I omitted it. But I don't think it mattered. In fact, I believe that adding the drizzle may have taken away from the great ginger flavor. Either way this cookie is a winner.

Much Love,
Cat