These no-bake Christmas cookies are made from crushed gingersnaps coated with a white chocolate-and-vanilla frosting. Decorate them with colored sugar or sprinkles to make them even more festive.

Gingersnap Logs

2015-10-25 18:05:36

Serves 36

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Prep Time

45 min

Total Time

2 hr 15 min

Prep Time

45 min

Total Time

2 hr 15 min

Ingredients

1. 1 1/4 cups crushed gingersnaps
2. 1/2 cup powdered sugar
3. 1/3 cup sweetened condensed milk
4. 1 tablespoon molasses or 1 1/2 teaspoons rum or coffee liqueur
5. 1 1/2 teaspoons vanilla
6. 1 teaspoon ground cinnamon
7. 3 ounces white chocolate baking squares with cocoa butter, chopped
8. 1 cup canned vanilla frosting
9. Red decorative sugar

Instructions

1. In 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.
2. Line 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.
3. In 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.

Notes

NUTRITION INFORMATION PER SERVING

1. Serving Size: 1 Serving
2. Calories 81, Total Fat 3g, Cholesterol 1mg, Sodium 46mg, Total Carbohydrate 13g, Fiber 0g, Sugar 10g, Protein 1g

Christmas Kitchen https://christmaskitchen.org/