A touch of white chocolate complements these spicy cookies.
• 1 teaspoon baking soda
• 1 1/2 teaspoons cinnamon
• 1 teaspoon ginger
• 1/2 teaspoon ground allspice
• 1/4 teaspoon salt
• 3/4 cup butter, softened
• 1 cup sugar
• 1/4 cup molasses
• 1 large egg
• 1 cup golden raisins
• 4 ounces white chocolate baking pieces
1. In a small bowl, combine flour, baking soda, cinnamon, ginger, allspice and salt; set aside. Beat butter and sugar until light and fluffy. Add molasses and egg; beat well. Beat in raisins. Gradually add flour mixture; beat on low speed just until incorporated. Proceed to baking, or wrap and refrigerate until ready to bake.
2. Heat oven to 375°F. Drop dough by tablespoons onto an ungreased cookie sheet 2 inches apart. Bake for 12 to 14 minutes, or until set. Cool on cookie sheets for 1 minute; transfer to wire rack and cool completely.
3. Microwave chocolate in a heavy, resealable plastic bag on high power for 30 seconds. Turn bag over; heat for an additional 30 to 45 seconds, or until almost melted. Knead bag with hands to melt remaining chocolate. Cut 1/8-inch corner off one end of the bag. Drizzle cooled cookies with chocolate. Let stand until chocolate is set, about 20 minutes.
Substitution: 1 tablespoon of pumpkin pie spice may be substituted for the spices.
This recipe originally ran in the December 2006 edition of Heart of the Home.
More cookie recipes:• Chocolate Crinkle Cookie Recipe
• Slice and Bake Currant Cookie Recipe
• Classic Oatmeal Raisin Cookie Recipe
• Raisin-Filled Cookie Recipe