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Ingredients
| shortening - baking: 1 cup |
| light brown sugar (packed): 3/4 cup |
| baking soda: 3/4 tsp |
| ground ginger: 1 tsp |
| allspice: 1 tsp |
| molasses: 1/4 cup |
| eggs: 1 |
| all-purpose flour (unsifted): 2 cups |
| sour red cherries: 1/2 cup |
| semisweet chocolate chips: 3 oz |
Chocolate-Gingerbread Drops
Credit: www.bhg.com
User rating:
-
Prep Time
30 min -
Cook Time
0 min -
Servings
3 serving(s)
Tags
1. Preheat oven to 375 degrees F. In a large mixing bowl, beat shortening with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, baking soda, ginger, allspice, and salt. Beat until well combined. Beat in molasses and egg until combined. Beat in as much flour as you can with the mixer. Stir in any remaining flour with a wooden spoon. Stir in cherries and chocolate.
2. Drop dough by rounded teaspoons onto ungreased cookie sheets. Bake in the preheated oven for about 8 minutes or until bottoms are lightly browned. Cool on wire racks. Makes about 3 dozen cookies.
To Store: Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature up to 3 days or freeze for up to 3 months.