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Sunday, October 30, 2011

23rd recipe Chocolate-Dipped Gingersnaps

Chocolate-Dipped Gingersnaps

:  January/February 2009
A sprinkling of crystallized ginger and dried cranberries makes these easy, chocolate-dipped gingersnaps festive.


Chocolate-Dipped Gingersnaps Recipe
4 servings, 2 cookies each
Active Time: 
Total Time: 

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.

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