Chocolate Ginberbread Drops

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From BHG, Dec 07

The name overlooks the dried red cherries the recipe also calls for.
1/2 cup shortening
3/4 cup packed brown sugar
3/4 tsp baking soda
1 tsp ground ginger
1 tsp ground allspice
1/4 tsp salt
1/4 cup molasses
1 egg
2 cups all-purpose flour
1/2 cup dried tart red cherries
3 oz bittersweet chocolate, chopped
1. Preheat oven to 375 degrees. In large mixing bowl beat shortening with electric mixer on medium to high speed 30 seconds. Add brown sugar, baking soda, ginger, allspice, and salt; beat until combined. Beat in molasses and egg. Beat in as much flour as you can with mixer; stir in any remaining flour with wooden spoon. Stir in cherries and chocolate.
2. Drop dough by rounded teaspoons onto ungreased cookie sheets. Bake 8 minutes or until bottoms are lightly browned. Transfer to wire rack to cool.
3. Separate cooled cookies between squares of cellophane or parchment paper or wax paper. Store in airtight container at room temperature up to 3 days. Freeze up to 3 months.
Dish   DessertCooking Method   Baked

Holly Seiferth

Member since Dec 2007

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