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Chocolate Gingerbread Drops

Yield: about 36 cookies
Prep 30 mins Bake 375°F 8 mins  per batch
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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