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White Chocolate and Spice Cookie Recipe

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By Capper's Farmer | May 15, 2018

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White chocolate was invented in Switzerland by Nestlé.
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  • 2 dozen cookies



  • 2 cups flour
  • 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


  • 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.
  • 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.
  • 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.

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