Gingersnap Logs

By jenlin

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

Preparation

Step 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.

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.

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.