Chocolate Gingersnap Hearts
25 people added this to their Recipe Box
This recipe makes 100 servings
Nutritional Info |
|
|---|---|
| Per cookie: about | - |
| cal | 33 |
| pro | 0 |
| total fat | 2 g |
| sat. fat | 1 g |
| carb | 4 g |
| fibre | 0 |
| chol | 3 mg |
| sodium | 16 mg |
| % RDI: | - |
| iron | 1 |
| vit A | 1 |
| folate | 3 |
Thin, crisp and sturdy, these spicy hearts are perfect for mailing as presents.
Ingredients
- 2/3 cup butter, softened
- 1/2 cup granulated sugar
- 1/4 cup fancy molasses
- 3 oz milk chocolate, chopped and melted
- 2-1/4 cups all-purpose flour
- 1/4 cup cocoa powder
- 1 tbsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp baking soda
- 1/2 tsp ground cloves
- 1 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 salt ; 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 salt ; 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
- Keywords : Dessert; Bake; Make-Ahead; Chocolate; Ginger; Molasses; Valentine's Day;
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