Chocolate-Dipped Gingersnaps
A sprinkling of crystallized ginger and dried cranberries makes these easy, chocolate-dipped gingersnaps festive.
Source: EatingWell Magazine, January/February 2009
Gallery
Ingredients
Directions
Tips
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 Facts
Serving Size:
2 cookies Per Serving:
157 calories; protein 1.6g; carbohydrates 27.7g; dietary fiber 0.6g; sugars 6.4g; fat 5.6g; saturated fat 2.8g; vitamin a iu 62.8IU; folate 20.3mcg; calcium 19.9mg; iron 1.4mg; magnesium 6.9mg; potassium 95.7mg; sodium 75.6mg.
Exchanges:
2 other carbohydrates