White Chocolate Dipped Gingersnaps - Garnish & Glaze
Spread the holiday joy with these soft White Chocolate Dipped Gingersnaps! “It’s the most wonderful time of the year!” We put up our Christmas decorations last weekend. Yep, all 5 of them. We still have never had a Christmas tree but we do have garland and we hung all our ornaments on it. Growing up, it wasContinue Reading
These buttery, delicate crescents from the Italian Alps are similar to cookies from Germany and Austria. In fact, this recipe is inspired by one given to my mother by a German neighbor. I’ve played with it over the years, dipping the cookies in cinnamon sugar instead of powdered and adding espresso powder to the dough, which gives the cookies an irresistible fragrance and subtle coffee flavor.
My late Grandma, Amelia DeFusco, made these cookies every Christmas. They are a bit unusual, however— most mostaccioli include chocolate, typically in the icing, but not uncommonly in the cookie as well. This recipe has no chocolate, and additionally has one ingredient—molasses—that is not usually seen in mostaccioli recipes. All I can say is that they are quite delicious. The cookies use oil or shortening for the fat, which is common for authentic recipes from southern Italy.