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Chocolate Gingerbread Drops
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 red cherries
- 3 ounces bittersweet chocolate, coarsely chopped
Directions
1. Preheat oven to 375F. In large mixing bowl beat shortening with electric mixer on medium to high speed for 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. Using a wooden spoon, stir in any remaining flour, the cherries, and chocolate.
2. 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.
From the Test KitchenTo Store:
- Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.
Nutrition Facts
(Chocolate Gingerbread Drops)
- cal. (kcal) 94,
- Fat, total (g) 4,
- chol. (mg) 6,
- sat. fat (g) 1,
- carb. (g) 14,
- Monosaturated fat (g) 1,
- Polyunsaturated fat (g) 1,
- fiber (g) 0,
- sugar (g) 8,
- pro. (g) 1,
- vit. A (IU) 49,
- vit. C (mg) 0,
- sodium (mg) 48,
- calcium (mg) 10,
- iron (mg) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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