SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Gingersnap Logs

Yield: About 36 cookie logs
Prep 45 mins Chill 1 hr Stand 30 mins
Gingersnap Logs
Ingredients
  • 1 1/4  cups  crushed gingersnaps
  • 1/2  cup  powdered sugar
  • 1/3  cup  sweetened condensed milk
  • 1  tablespoon  molasses or 1 1/2 teaspoons rum or coffee liqueur
  • 1 1/2  teaspoons  vanilla
  • 1  teaspoon  ground cinnamon
  • 3  ounces  white chocolate baking squares with cocoa butter, chopped
  • 1  cup  canned vanilla frosting
  •  Red decorative sugar
Directions

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.

From the Test KitchenTo Store:
  • Layer logs between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.
Nutrition Facts (Gingersnap Logs)
  • cal. (kcal) 81,
  • Fat, total (g) 3,
  • chol. (mg) 1,
  • sat. fat (g) 1,
  • carb. (g) 13,
  • sugar (g) 10,
  • pro. (g) 1,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 0,
  • Folate (g) 4,
  • sodium (mg) 46,
  • Potassium (mg) 41,
  • calcium (mg) 20,
  • iron (mg) 0,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe