White Chocolate Glazed Cookies Recipes

WHITE CHOCOLATE COOKIES

Steps:

• In a large bowl, cream the butter, shortening and sugars until light and fluffy. Beat in egg. Beat in vanilla. Combine the flour, soda and salt; gradually add to creamed mixture and mix well. Stir in chocolate and nuts. Cover and chill dough for 1 hour. , Drop by heaping tablespoonfuls about 3 in. apart on ungreased baking sheets. Bake at 350° for 12-14 minutes or until lightly browned. Let stand a few minutes before removing cookies to a wire rack to cool.

LAVENDER COOKIES WITH WHITE CHOCOLATE GLAZE

Steps:

• Make the cookies: Pulse the lavender in a spice or coffee grinder until finely ground. Remove 1/4 teaspoon to a small bowl; set aside for the glaze. Add 1/4 cup granulated sugar to the remaining lavender in the spice grinder and pulse until the sugar is fine.
• Combine the butter, lavender sugar, the remaining 1/2 cup granulated sugar, the confectioners' sugar, salt and vanilla in a large bowl and beat with a mixer on medium-high speed until fluffy, about 2 minutes. Add the egg yolks and beat, scraping down the sides of the bowl, until combined, about 1 minute. Reduce the mixer speed to low; add the flour and beat until the dough comes together, 1 to 2 minutes.
• Divide the dough between 2 large sheets of plastic wrap and roll each into a compact 10-inch log. Wrap each log in the plastic and refrigerate until very firm, at least 2 hours and up to 1 day.
• Position racks in the upper and lower thirds of the oven and preheat to 350 degrees. Line 2 baking sheets with parchment paper. Unwrap one log of dough and slice into 3/8-inch-thick rounds. Arrange 2 inches apart on the prepared baking sheets.
• Bake, switching the pans halfway through, until the cookies are golden around the edges, 20 to 24 minutes. Let cool 5 minutes on the pans, then transfer to racks to cool completely. Repeat with the remaining log of dough.
• Make the glaze: Combine the white chocolate, half-and-half and the reserved 1/4 teaspoon ground lavender in a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water); stir until melted, about 5 minutes. Remove the bowl from the saucepan and let sit until the glaze thickens slightly, 5 to 10 minutes. (If the glaze gets too thick to drizzle, reheat over the simmering water, stirring.) Drizzle the glaze over the cookies and top with sprinkles. Let set, about 2 hours.

COOKIE-CUTTER DUTCH SUGAR COOKIES WITH WHITE CHOCOLATE GLAZE

Steps:

• In a large bowl using an electric mixer beat sugar and butter until light (about 5 minutes).
• Beat in egg and vanilla.
• In a small bowl mix together flour, baking powder and salt; add to the creamed mixture JUST to combine.
• Divide the dough in half and gather each pieces into a ball, then flatten into a disc.
• Wrap in plastic wrap and chill for a minimum of 2 hours or more, or freeze.
• Set oven to 325°F (second-lowest rack).
• Roll out one disc on a lightly floured surface to about 1/8-inch thickness.
• Using assorted cookie cutter cut out cookies and transfer to a ungreased cookie sheet, leaving 1-inch between cookies.
• Gather dough scraps and re-roll.
• Repeat with remaining dough disc.
• Bake cookies until pale golden (about 13 minutes).
• Transfer to racks and cool.
• Melt the white chocolate and spoon into a pastry bag (1/16-inch tip size) or just drizzle with a small spoon.
• Pipe the chocolate onto the cookies in a decorative pattern.
• Sprinkle lightly with very finely chopped almonds if desired, then let stand until the chocolate sets.

WHITE-CHOCOLATE-GLAZED COOKIES

Steps:

• Knead dough briefly to soften. Fill a cookie press with dough, and fit with disk to make shapes. Squeeze cookies directly onto a baking sheet. Bake at 350 degrees until firm, 12 to 14 minutes.
• Let cool completely before dipping in the white chocolate. Apply small or crushed candies while glaze is wet. Let white-chocolate-glazed cookies set in refrigerator, and keep chilled until ready to serve.

EASY WHITE CHOCOLATE GLAZE

Steps:

• Heat all the ingredients in a small saucepan over low heat, stirring constantly, until the white chocolate is melted and the mixture is smooth and of desired drizzling consistency.

MOLASSES COOKIES WITH WHITE CHOCOLATE GLAZE

Steps:

• 1. Heat oven to 375°F. Mix 3/4 cup shortening, the brown sugar, molasses, vanilla and egg in large bowl with spoon. Stir in remaining ingredients except white baking chips and 1 teaspoon shortening. Shape dough into 1 1/4-inch balls. Place 3 inches apart on ungreased cookie sheet.
• Bake 10 to 12 minutes or just until set. Remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
• Heat white baking chips and 1 teaspoon shortening in small microwavable bowl uncovered on Medium-High (70%) 1 minute; stir. Microwave 15 seconds at a time until mixture can be stirred smooth. Drizzle over cookies.

WHITE CHOCOLATE GLAZE

Steps:

• Combine chocolate and half-and-half in top of a double broiler. Place over simmering water until chocolate is almost melted. Do not overcook. Remove from heat and stir until smooth. Cool glaze 10 to 15 minutes, or until slightly thickened.

WHITE CHOCOLATE GLAZE

Steps:

• Place all ingrediants in microwave safe bowl.
• microwave in 10 second intervals.
• dip doughnuts in chocolate sprinkle with chopped strawberries.
• Note chocolate glaze can be made by switching out white chocolate chips with semi sweet chocolate chips.