23rd recipe Chocolate-Dipped Gingersnaps

Chocolate-Dipped Gingersnaps

From EatingWell:  January/February 2009

A sprinkling of crystallized ginger and dried cranberries makes these easy, chocolate-dipped gingersnaps festive.

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4 servings, 2 cookies each

Active Time: 15 minutes

Total Time: 45 minutes

INGREDIENTS

• 8 small gingersnaps
• 1/3 cup bittersweet chocolate chips, melted (see Tip)
• 1 tablespoon finely chopped crystallized ginger
• 1 tablespoon finely chopped dried cranberries

PREPARATION

1. Dip gingersnaps into melted chocolate. Let the excess drip off. Place on a wax paper-lined plate. Sprinkle with crystallized ginger and cranberries. Refrigerate until the chocolate is set, about 30 minutes.

TIPS & NOTES

• Make Ahead Tip: Refrigerate in an airtight container for up to 5 days.

• Tip: To melt chocolate: Microwave on Medium for 1 minute. Stir, then continue microwaving on Medium in 20-second intervals until melted, stirring after each interval. Or place in the top of a double boiler over hot, but not boiling, water. Stir until melted.

NUTRITION

Per serving: 157 calories; 6 g fat ( 3 g sat , 1 g mono ); 0 mg cholesterol; 28 g carbohydrates; 2 g protein; 1 g fiber; 97 mg sodium; 96 mg potassium.