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Neiman Marcus Chicken Salad

This tasty Neiman Marcus Chicken Salad has a secret ingredient that gives the texture of the salad a wonderfully creamy texture. What is it ? Freshly whipped cream folded into the chicken, almond and grape salad. It works and it is wonderful. Serve on a bed of curly lettuce, with crackers or on a croissant. Enjoy!

White Chocolate Dipped Chewy Gingerbread Cookies


Gingerbread cookies are a holiday staple as far as I am concerned. I sweetened things up a bit by dipping the cookies in melted white almond bark and garnishing with holiday sprinkles.


If you have never tried almond bark, it is sold in the baking aisle near the chocolate chips. It melts really well, easier than regular chocolate I have found. If taste is your ultimate priority, compared to the convenience of easy melting, you could stick with regular white chocolate instead.




White Chocolate Dipped Chewy Gingerbread Cookies
Makes 7 dozen
Note: According to Betty Crocker it makes 7 dozen. I got about 4 dozen so I must have used a bigger scoop than they did.
Print Friendly Recipe

Ingredients:
  • 1 cup plus 2 Tbsp unsalted butter, softened
  • 1 cup packed brown sugar
  • 1 large egg
  • 1/4 cup plus 2 Tbsp molasses, (light or dark)
  • 2 1/2 cups all-purpose flour
  • 2 1/4 tsp baking soda
  • 1/2 tsp kosher salt
  • 1 Tbsp ground ginger
  • 1 Tbsp ground cinnamon
  • 2 tsp ground cloves
  • 1 1/2 tsp ground nutmeg
  • 1/2 tsp ground allspice
  • 2/3 cup granulated white sugar
  • white almond bark or white chocolate chips (amount varies, plan on at least 8 ounces and have extra handy)
  • garnish: holiday sprinkles
Directions:
  1. In a large bowl, beat butter and brown sugar with an electric mixer on medium speed until light and fluffy, about 5 minutes. Beat in egg and molasses. Stir in remaining ingredients except granulated sugar. Cover; refrigerate at least 2 hours.
  2. Heat oven to 350 degrees F. Line cookie sheets with cooking parchment paper or silicone baking mat. In small bowl, place granulated sugar. Shape dough into 1-inch balls; roll in sugar. On cookie sheets, place balls 2 inches apart.
  3. Bake 8 to 10 minutes or just until set and soft in center. Cool 5-10 minutes; remove from cookie sheets to cooling racks. Let cool completely.
  4. Melt the white almond bark in a medium microwave safe bowl, microwaving for 30 second intervals and stirring after every 30 seconds until melted. Stir well to get the bark smooth. Dip the cookies in the almond bark and set down on parchment paper. Before the chocolate sets, add sprinkles. Let harden then store tightly covered up to 1 week.
Recipe from Betty Crocker and Parade.

Comments

  1. These look fantastic! Love chewy gingerbread cookies. I bet they taste even better dipped in white chocolate.

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  2. Oh my gosh these look absolutely delicious thank you for sharing I'll definitely be making these...hugs xx

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  3. This is my third year making these cookies. They've become my favorite Christmas cookie since I discovered the recipe. Thank you!

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    Replies
    1. Wow! That is so nice to hear. Thank you for letting me know, I'm so glad it has become a tradition to make at your house. :)

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  4. Can you refrigerate the dough overnight and cook the next day?

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  5. These were SO good...we even varied the types of chocolate to use up extra we had after all our baking. Thanks these will be a definite go to recipe :)

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  6. These were SO good...we even varied the types of chocolate to use up extra we had after all our baking. Thanks these will be a definite go to recipe :)

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  7. I made these for a work holiday party, and they were a huge hit! Thanks for the recipe.

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  8. I am not sure what I did wrong, but my cookies didn't flatten and crinkle. The taste is good and I was very careful to follow your recipe exactly.

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    Replies
    1. Hi There - I did some googling to try to see why chewy crinkle cookies might turn out cakey. One theory was that the flour is packed too tightly in the measuring scoop. Whenever I bake, I will go to my canister of flour and before scooping I will use the scoop itself to mix and 'fluff up' the flour, so it isn't packed down tightly. Then scoop and level off the top of the scoop. This is how I do it for all baking recipes so that I don't get too much flour on accident. You might try that out sometime and see if it makes a difference. I hope this helps :)

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  9. Mine did the same - they came out as puffy little discs, and were really delicious but not crinkly. On the second batch I cooked them for less time (7 minutes I think) and they were flatter, but still not crinkly. I don't think it was the flour, but I have been trying to figure out what my mistake was!

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    Replies
    1. It might have something to do with the baking soda. If it has expired it will not help crinkle the tops.

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  10. These cookies came out looking amazing, just a little heavy on the ginger flavor. It could be baker error, I had my teenager helping me measure. Otherwise they came out beautiful.

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  11. What beautiful and tasty looking cookies!

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  12. These are the best cookies I’ve ever made. I’m no baker but these turned out perfect. I didn’t have the ingredients to make the icing but I did have heavy cream and canned icing (gross- I know). I whipped up the heavy cream and then threw in a few dollops of the canned icing to lessen the sweetness. Best cookies ever!

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