Email to Magnolia Lane      

Chocolate Gingerbread People

Source of Recipe

by Grandpoohbah, from NESTLé


Recipe Introduction

GP's 12-Days-of-Christmas Cookies Day 6 / A classic gets a chocolate twist in these chocolate gingerbread cookies. Fun to make and eat!

List of Ingredients

2 cups (12-oz. pkg.) NESTLé TOLL HOUSE Semi-Sweet Chocolate Morsels, divided
2 3/4 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
3 tablespoons butter or margarine, softened
3 tablespoons sugar
1/2 cup molasses
1/4 cup water
1 container (16 oz.) prepared vanilla frosting, colored as desired, or colored icing in tubes


Recipe

Preparation - 20 min | Cooking - 5 min | Cooling Time - 1 hrs refrigerating | Yields

MICROWAVE 1½ cups morsels in medium, microwave-safe bowl on HIGH 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 a 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; refrigerate for 1 hour, or until firm.

PREHEAT oven to 350°F.

ROLL half of dough to ¼-inch thickness on floured surface with floured rolling pin. Cut dough into gingerbread boy and girl shapes using cookie cutters or a stencil. Place on ungreased baking sheets. Repeat with remaining dough.

BAKE 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 resealable plastic food storage 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 cookies with piped chocolate and prepared frosting or icing.