Chocolate Gingersnap Hearts
Thin, crisp and sturdy, these spicy hearts are perfect for mailing as presents.
Servings: 100 cookies
Ingredients:
| Nutritional Info | |
| Per cookie: about | - |
| cal | 33 |
| pro | trace |
| total fat | 2 g |
| sat. fat | 1 g |
| carb | 4 g |
| fibre | trace |
| chol | 3 mg |
| sodium | 16 mg |
| % RDI: | - |
| iron | 1% |
| vit A | 1% |
| folate | 3% |
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2/3 cup (150 mL) butter, softened
1/2 cup (125 mL) granulated sugar
1/4 cup (50 mL) fancy molasses
3 oz (90 g) milk chocolate, chopped and melted
2-1/4 cups (550 mL) all-purpose flour
1/4 cup (50 mL) cocoa powder
1 tbsp (15 mL) ground ginger
1 tsp (5 mL) ground cinnamon
1/2 tsp (2 mL) each baking soda and ground cloves
Pinch salt
Preparation:
Line 2 rimless baking sheets with parchment paper or grease; set aside.
In bowl, beat butter with sugar until fluffy; beat in molasses and chocolate. In separate bowl, whisk flour, cocoa, ginger, cinnamon, baking soda, cloves and sa< stir into butter mixture in 2 additions. Divide in half; shape into discs. Wrap and refrigerate until firm, 30 minutes. (Make-ahead: Refrigerate for up to 3 days.)
On lightly floured waxed paper, roll out each disc into 1/8-inch (3 mm) thickness. Using floured 1-1/2-inch (4 cm) heart-shaped cutter, cut into shapes, rerolling and cutting scraps. Place, 1 inch (2.5 cm) apart, on prepared pans. Refrigerate until firm, about 30 minutes.
Bake in top and bottom thirds of 375°F (190°C) oven, rotating and switching pans halfway through, until bottoms are lightly browned and tops are firm to the touch, about 7 minutes. Let cool on pans for 5 minutes; transfer to racks and let cool completely.
In bowl, beat butter with sugar until fluffy; beat in molasses and chocolate. In separate bowl, whisk flour, cocoa, ginger, cinnamon, baking soda, cloves and sa< stir into butter mixture in 2 additions. Divide in half; shape into discs. Wrap and refrigerate until firm, 30 minutes. (Make-ahead: Refrigerate for up to 3 days.)
On lightly floured waxed paper, roll out each disc into 1/8-inch (3 mm) thickness. Using floured 1-1/2-inch (4 cm) heart-shaped cutter, cut into shapes, rerolling and cutting scraps. Place, 1 inch (2.5 cm) apart, on prepared pans. Refrigerate until firm, about 30 minutes.
Bake in top and bottom thirds of 375°F (190°C) oven, rotating and switching pans halfway through, until bottoms are lightly browned and tops are firm to the touch, about 7 minutes. Let cool on pans for 5 minutes; transfer to racks and let cool completely.
Additional Information
- Tip: Unless otherwise noted, cookies can be stored between waxed paper in airtight container for up to 5 days or frozen for up to 1 month.
Source
Holiday Celebrations: 2007
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