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Chocolate Gingerbread Cookie Mix

Satisfy gingerbread fans and chocoholics alike with a merry gift of cookie mix in a festive tin. They can cut the rolled dough into any shapes they like.—Redawna Kalynchuk, Sexsmith, Alberta

36 ServingsPrep: 45 min. + chilling Bake: 10 min./batch

Ingredients

2-1/2 cups all-purpose flour
2/3 cup sugar
1 teaspoon ground ginger
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1-1/2 cups semisweet chocolate chips
ADDITIONAL INGREDIENTS:
1/2 cup butter, cubed
1/2 cup molasses
1/4 cup water

Directions

In a large bowl, combine the first six ingredients. Transfer to a
resealable plastic bag. Place chocolate chips in a resealable
plastic bag. Place both bags in a cookie tin. Yield: 1 batch.
To prepare cookies: In a large saucepan, combine the chocolate chips,
butter, molasses and water. Cook and stir over low heat until chips
and butter are melted. Remove from the heat. Stir in the dry
ingredients to form a soft dough. Transfer to a bowl; cover and
refrigerate for 2 hours or until easy to handle.
On a lightly floured surface, roll dough to 1/4-in. thickness. Cut

2 of 2

Chocolate Gingerbread Cookie Mix (continued)

Directions (continued)

with a floured 3-1/2-in. gingerbread cookie cutter. Place 2 in.
apart on ungreased baking sheets. Reroll scraps. Bake at 375°
for 8-10 minutes or until set. Cool for 1-2 minutes before removing
from pans to wire racks. Yield: 3 dozen.

Nutrition Facts: 1 cookie equals 115 calories, 5 g fat (3 g saturated fat), 7 mg cholesterol, 54 mg sodium, 18 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchanges: 1 starch, 1/2 fat.