Ingredients
Scale
- 2 cups white chocolate chips
- 1 tablespoon pure vegetable shortening
- 15 Gingerbread Oreos
- 1 tablespoon ground cinnamon
Instructions
- In a medium microwave safe bowl, melt chips and shortening in 30 second increments, stirring in between, until fully melted. Dip each Oreo into the melted white chocolate and cover completely. Allow excess chocolate to drip off of Oreos and place on a parchment lined plate or cookie sheet. Sprinkle with cinnamon. Repeat until all the Oreos are covered.
- Allow the chocolate on the Oreos to harden at room temperature for about an hour. Cookies may be stored in an airtight container at room temperature for up to 1 week.
- Prep Time: 20 minutes
- Cook Time: 1 minute