Chocolate-Covered Gingerbread Kids

Name: Chocolate-Covered Gingerbread Kids
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 48
Cuisine: Global
Ingredients: 414 milliliters all purpose flour; 1 teaspoons baking powder; 0 teaspoons baking soda; 48 servings Cinnamon decorating candies or chopped crystallized ginger; 1 large egg; 6 Tbsps (packed) golden brown sugar; 1 teaspoons ground cinnamon; 0 teaspoons ground cloves; 2 teaspoons ground ginger; 0 teaspoons ground nutmeg; 3 Tbsps mild-flavored (light) molasses; 170 grams semisweet chocolate, chopped; 59 milliliters (1/2 stick) unsalted butter, room temperature; 2 teaspoons vegetable oil

Chocolate-Covered Gingerbread Kids might be just the dessert you are searching for. This recipe serves 48. One serving contains 61 calories, 1g of protein, and 3g of fat. It is perfect for Christmas. If you have ground nutmeg, ground ginger, ground cloves, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Position rack in center of oven and preheat to 325°F. Line 2 large baking sheets with parchment paper.

Equipment you will use

Baking Paper

Baking Sheet

Oven

Whisk first 7 ingredients in large bowl to blend. Stir brown sugar, butter, and molasses in medium saucepan over low heat until melted. Increase heat to medium-high and bring to boil, stirring constantly.

Ingredients you will need

Brown Sugar

Molasses

Butter

Equipment you will use

Sauce Pan

Whisk

Bowl

Remove from heat.

Let cool 10 minutes.

Whisk egg in medium bowl to blend. Gradually whisk molasses mixture into egg. Using electric mixer, gradually beat molasses mixture into flour mixture until just blended.

Ingredients you will need

Molasses

All Purpose Flour

Egg

Equipment you will use

Hand Mixer

Whisk

Bowl

Roll dough out on lightly floured surface to 12x10-inch rectangle.

Ingredients you will need

Dough

Roll

Cut out gingerbread with cookie cutters.

Ingredients you will need

Equipment you will use

Cookie Cutter

Transfer to baking sheets, spacing 1 inch apart. Gather scraps and roll out on lightly floured surface; cut out additional cookies. Repeat until all dough is used.

Ingredients you will need

Dough

Roll

Equipment you will use

Baking Sheet

Bake cookies, 1 sheet at a time, until puffed and tops are firm, about 10 minutes. Cool on sheets 5 minutes.

Ingredients you will need

Equipment you will use

Oven

Transfer to rack; cool completely.

Place rack over rimmed baking sheet. Stir chocolate and oil in top of double boiler set over barely simmering water until melted. Holding bottom of 1 cookie, dip top into chocolate, allowing excess to drip off.

Ingredients you will need

Chocolate

Water

Dip

Cooking Oil

Equipment you will use

Double Boiler

Baking Sheet

Transfer cookies, chocolate-side up, to prepared rack. Repeat with remaining cookies and chocolate. Decorate cookies with candies or ginger. Chill cookies until chocolate is set, about 30 minutes. (Cookies can be made 3 days ahead. Store in single layer in airtight container in refrigerator.)

Ingredients you will need

Chocolate

Candy

Ginger