A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Chocolate Gingersnap Hearts
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- #102111
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
2/3 cup butter, softened
1/2 cup granulated sugar
1/4 cup fancy molasses
3 ounces milk chocolate, chopped and melted
2 1/4 cups all-purpose flour
1/4 cup cocoa powder
1 tablespoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon ground cloves
1 pinch salt
directions
Line 2 rimless baking sheets with parchment paper or grease. Set aside.
In a bowl, beat butter with sugar until fluffy. Beat in molasses and chocolate.
In a separate bowl, whisk flour, cocoa, ginger, cinnamon, baking soda, cloves and salt. Stir into butter mixture in 2 additions. Divide in half and shape into discs. Wrap and refrigerate until firm, around 30 minutes.
On lightly floured waxed paper, roll out each disc into 1/8-inch thickness. Using floured 1-1/2-inch heart-shaped cutter, cut into shapes, re-rolling and cutting scraps.
Place 1 inch apart on prepared pans. Refrigerate until firm, about 30 minutes.
Bake in top and bottom thirds of 375 degrees F oven, rotating and switching pans halfway through, until bottoms are lightly browned and tops are firm to the touch, about 7 minutes.
Let cool on pans for 5 minutes. Transfer to racks and let cool completely.
added by
chefdave
nutrition data
Nutritional data has not been calculated yet.
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