Chocolate Gingerbread People
Yield: 30 cookies
|
2 cups |
(12-ounce package) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels, divided |
|
2- 3/4 cups |
all-purpose flour |
|
1 t. |
baking soda |
|
1/2 t. |
salt |
|
1/2 t. |
ground ginger |
|
1/2 t. |
ground cinnamon |
|
3 T. |
butter or margarine, softened |
|
3 T. |
granulated sugar |
|
1/2 cup |
molasses |
|
1/4 cup |
water |
|
1 cont. |
(16 ounces) prepared vanilla frosting, colored as desired, or colored icing in tubes |
Procedures
|
MICROWAVE 1 1/2 cups morsels in medium, microwave-safe bowl on HIGH (100%) 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 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; chill for 1 hour or until firm. |
|
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. |
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Place on ungreased baking sheets; Repeat with remaining dough. |
|
BAKE in preheated 350° F. oven 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 (100%) 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. |
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