Chocolate Gingerbread Drops |
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Prep Time: 25 Minutes Cook Time: 8 Minutes |
Ready In: 33 Minutes Servings: 36 |
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Still delivering the last of my cookie trays for 2007 and already contemplating the goodies that will adorn them in 2008. This one came to me in an e-mail from BHG and the ingredient list had me salivating. Placing this here for safekeeping. Ingredients:
1/2 cup shortening |
3/4 cup packed brown sugar |
3/4 teaspoon baking soda |
1 teaspoon ground ginger |
1 teaspoon ground allspice |
1/4 teaspoon salt |
1/4 cup molasses |
1 egg |
2 cups all-purpose flour |
1/2 cup dried tart cherry |
3 ounces bittersweet chocolate, chopped |
Directions:
1. Preheat oven to 375°F
2. In large bowl beat shortening on medium to high speed for 30 seconds. Add brown sugar, baking soda, ginger, allspice, and salt and continue mixing another two to three minutes. Next beat in the egg and molasses until incorporated in to the other wet ingredients.
3. Add flour and fully mix in to the batter using as little mixing time as possible. Depending on your appliance, you may need to add the last bit of flour in by hand. Stir in cherries and chocolate.
4. Drop dough by rounded teaspoons onto ungreased cookie sheets. Bake about 8 minutes or until bottoms are lightly browned. Transfer to wire racks to cool.
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