It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
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.
Beer makes batters better, meat more tender, and sauces more flavorful.
This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
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