Chocolate-Gingerbread Hugs |
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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 30 |
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I plan to make these for the upcoming holiday season. Recipe is from Woman's Day. Ingredients:
3 squares bittersweet chocolate (1 ounce each) or 3 semisweet chocolate |
2 tablespoons unsalted butter |
1 (14 1/2 ounce) box gingerbread cake mix (betty crocker) |
1 tablespoon all-purpose flour |
1/4 cup hot water |
1/2 cup granulated sugar |
30 chocolate hershey chocolate kisses (hershey's hugs, unwrapped) |
Directions:
1. Heat oven to 375 degrees F; you'll need a baking sheet.
2. Place chocolate and butter in a small microwave-safe bowl.
3. Microwave on high 1-2 minutes, until melted.
4. Stir until well blended and smooth.
5. Stir together gingerbread mix, chocolate mixture, flour and hot water in a large bowl with rubber spatula until well blended.
6. Put sugar in a small bowl.
7. With floured hands, shape scant tablespoons of dough into 1-inch balls.
8. Roll balls in sugar to coat.
9. Place 1 inch apart on ungreased baking sheet.
10. Bake 10-12 minutes until tops crack slightly but are still soft to the touch.
11. Place baking sheet on a wire rack.
12. Immediately press a Hug in center of each cookie.
13. Transfer cookies from baking sheet to rack to cool completely.
14. Store airtight at cool room temperature up to 2 weeks.
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