The combination of cinnamon, cloves, ginger, apricot preserves and a drizzle of white chocolate gives these Spice Mingles a sweet but spicy taste.
Spicy Mingles
Ingredients:
- 1/2 Cup (1 stick) unsalted butter, softened
- 1/2 Cup brown sugar
- 1 Egg yolk
- 1 Tablespoon milk
- 1/2 Teaspoon ground ginger
- 1/4 Teaspoon ground cinnamon
- 1/8 Teaspoon ground cloves
- 1/4 Teaspoon baking powder
- 1/8 Teaspoon salt
- 1 1/2 Cups all purpose flour
- 1/4 Cup apricot preserves
- 2 Ounces white chocolate baking squares, chopped
- 1/2 Teaspoon coconut oil
Instructions:
- In the bowl of a stand mixer fitted with a paddle attachment, beat the softened butter on high speed for 30 seconds. Add the brown sugar until combined, scraping the sides of the bowl as needed. Beat in egg yolk, milk, ginger, cinnamon, cloves, baking soda and salt until combined. Add the flour and beat until just combined.
- Divide dough in half. Shape each half into a 9” long log, wrap in plastic wrap and chill for 2 hours, or until firm.
- Preheat oven to 375º. Line a baking sheet with parchment paper and set to the side. Remove dough from the refrigerator and cut into 1/4” thick slices. Place slices 1” apart on prepared baking sheet. Place in the preheated oven and bake for 8 to 10 minutes or until bottoms are lightly brown. Remove from oven and allow to cool on a wire rack.
- Once cooled spread 1/4 teaspoon to the bottom of half the cookies. Top with the remaining cookies, bottom side in.
- To a small microwave safe bowl, add the chopped white chocolate and the coconut oil. Microwave in 30 second intervals at 50% power, stirring after each 30 seconds. Pour melted chocolate into a small piping bag. Snip the tip of the bag and drizzle the melted chocolate over the cookie. Allow the chocolate to dry, then serve.
- To store, place the cookies in an air tight container for one week or layered between wax paper in a large zip lock bag in the freezer for up to three months.
- Enjoy.
