Gingerbread Latte Cookies

Ingredients

• 1/2 cup palm shortening
• 4 Tablespoons butter, softened
• 1 1/4 cup coconut sugar or brown sugar
• 1/3 cup molasses
• 3 Tablespoons fresh grated or microplaned ginger
• 1 egg
• 2 1/4 cups Namaste Gluten Free Flour
• 3 Tablespoons instant espresso powder
• 2 teaspoons ground cinnamon
• 2 teaspoons ground ginger
• 1 teaspoon ground cloves
• 1 teaspoon baking soda
• 1/4 teaspoon sea salt
• 1/2 cup turbinado sugar, optional
• 12 ounces white chocolate, for melting
• 4 ounces chocolate covered espresso beans

Instructions

1. 1

   Beat the palm shortening and butter together in...: Beat the palm shortening and butter together in the bowl of a stand mixer or in a large mixing bowl with an electric mixer.

2. 2

   Add the coconut sugar and beat well until...: Add the coconut sugar and beat well until the mixture lightens in color, about 2-3 minutes.

3. 3

   Add the molasses, fresh ginger, and egg and...: Add the molasses, fresh ginger, and egg and beat until just combined.

4. 4

   Add flour, espresso powder, spices, baking soda, and...: Add flour, espresso powder, spices, baking soda, and salt. Mix on low until combined.

5. 5

   Transfer dough to the refrigerator and chill for...: Transfer dough to the refrigerator and chill for at least 30 min and up to 24 hours.

6. 6

   When you're ready to bake, preheat your oven...: When you're ready to bake, preheat your oven to 375 degrees F. Line a large baking sheet with parchment paper.

7. 7

   If you're rolling the dough in turbinado sugar,...: If you're rolling the dough in turbinado sugar, put the sugar in a small bowl. Form dough into 1 1/2 inch balls (a medium cookie scoop is handy here.)

8. 8

   Roll each dough ball in the raw sugar...: Roll each dough ball in the raw sugar and place on the cookie sheet 2 inches apart.

9. 9

   Bake for 9 minutes until the edges are...: Bake for 9 minutes until the edges are slightly golden and the middles are a little on the soft side.

10. 10

    Let them cool for several minutes before transferring...: Let them cool for several minutes before transferring to a wire cooling rack to cool completely.

11. 11

    Melt the chocolate chips (or melts, or chopped...: Melt the chocolate chips (or melts, or chopped chocolate) in a bowl in the microwave for 20-second intervals, stirring after each one until smooth.

12. 12

    Put the espresso beans in a ziptop bag...: Put the espresso beans in a ziptop bag and hit/roll them with a rolling pin until coursely crushed.

13. 13

    Dip each cooled cookie into white chocolate, shake...: Dip each cooled cookie into white chocolate, shake off excess chocolate and put on a parchment lined cookie sheet. Sprinkle some espresso beans on the wet chocolate. Repeat with remaining cookies. Let them sit for 20 minutes at room temperature until chocolate has set.

14. 14

    Store these in a lidded container at room...: Store these in a lidded container at room temperature for up to 5 days for best flavor.