Yield
Makes about 85 cookies

Prep and Cook Time: about 1 1/4 hours, plus about 1 hour to chill. Notes: These spiced rounds with a pretty white chocolate glaze can be stored airtight for up to 2 days.

How to Make It

Step 1

In a food processor or bowl, whirl or stir flour, sugar, ginger, pepper, baking soda, cocoa powder, cinnamon, allspice, and salt to blend. Add butter; pulse or cut in with a pastry blender until mixture resembles coarse meal.

Step 2

In a small bowl, mix vanilla, lemon peel, and 1 tablespoon water. Add to food processor or bowl; whirl or stir until dough forms a ball.

Step 3

Divide dough in half. Roll out each portion between sheets of waxed paper or cooking parchment to about 1/4 inch thick. Stack and chill rolled dough until firm, about 45 minutes (or freeze about 25 minutes).

Step 4

Cut out cookies with a floured 1 1/2-inch round cutter. Place 1/2 inch apart on buttered or cooking parchment-lined 12- by 15-inch baking sheets.

Step 5

Bake cookies in a 325° oven until pale brown, about 15 minutes. Transfer to racks to cool completely.

Step 6

Place white chocolate and shortening in a heatproof bowl set over a pan of barely simmering water (bottom of bowl should not touch water). Remove from heat and stir occasionally until chocolate is melted and mixture is smooth.

Step 7

Dip each cookie halfway into white chocolate mixture, then place on a baking sheet lined with waxed paper. Drizzle undipped half of cookie with more white chocolate mixture, if desired. Chill just until glaze is set, about 15 minutes.

Step 8

Nutritional analysis is per cookie.

Ratings & Reviews