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A classic gets a chocolate twist in these
chocolate gingerbread cookies. Fun to make and eat!
Chocolate
Gingerbread Boys and Girls
- 1 (12-ounce) package NESTLÉ
TOLL HOUSE Semi-Sweet Chocolate Morsels - divided use
2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 tablespoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
3 tablespoons butter or margarine, softened
3 tablespoons granulated sugar
1/2 cup molasses
1/4 cup water
1 (16-ounce) container prepared vanilla frosting*, colored if
desired
- Microwave 1 1/2 cups morsels
in medium, microwave-safe bowl on HIGH power for 1 minute; stir.
Microwave at additional 10 to 20-second intervals, stirring until
smooth; cool to room temperature.
- Combine flour, baking
soda, salt, ginger and cinnamon in a medium bowl. Beat butter
and sugar in small mixer bowl until creamy; beat in molasses
and melted chocolate. Gradually add flour mixture alternately
with water, beating until smooth. Cover; refrigerate for 1 hour,
or until firm.
- Preheat oven to 350°F
(175°C).
- Roll half of dough to
1/4-inch thickness on floured surface with floured rolling pin.
Cut dough into gingerbread boy and girl shapes using cookie cutters
or a stencil. Place on ungreased baking sheets. Repeat with remaining
dough.
- Bake for 5 to 6 minutes
or until edges are set but centers are still slightly soft. Cool
on baking sheets for 2 minutes; remove to wire racks to cool
completely.
- Place remaining morsels
in heavy-duty plastic bag. Microwave on HIGH power for 30 to
45 seconds; knead. Microwave for 10 seconds; knead until smooth.
Cut tiny corner from bag; squeeze to pipe chocolate. Decorate
with piped frosting or icing.
Makes 30.
*Or colored icing in tubes
Recipe and photograph are
the property of Nestlé® and Meals.com, used with permission.
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