Chocolate-Dipped Gingersnaps

A sprinkling of crystallized ginger and dried cranberries makes these easy, chocolate-dipped gingersnaps festive.

Makes 4 servings, 2 cookies each

Ingredients

8 small gingersnaps
⅓ cup bittersweet chocolate chips, melted (see Tip)
1 tablespoon finely chopped crystallized ginger
1 tablespoon finely chopped dried cranberries

Instructions

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.
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 Information

Per serving: 157 calories; 6 g fat (3 g sat, 1 g mono); 0 mg cholesterol; 28 g carbohydrate; 2 g protein; 1 g fiber; 97 mg sodium; 96 mg potassium.
2 Carbohydrate Servings
Exchanges: 2 carbohydrates (other)