Packed with filling fiber and mood-boosting omega-3s, these gingerbread-men dippers will have your whole gang dunking with joy
1 (14 oz.) pkg. gingerbread cake and cookie mix
2 Tbs. butter-canola spread, melted
1/4 cup ground flaxseed
1 tsp. ground cinnamon
1 tsp. ground ginger
*White and red decorating gel *or frosting (for garnish)
For hot cocoa:
4 cups low-fat milk
1 1/3 cups dark chocolate chips
1/2 tsp. vanilla extract
For gingerbread: Using mixer on low speed, beat first 5 ingredients and 5 Tbs. hot water 1 min. or until dough forms. Shape dough into disk; wrap. Chill 4 hrs. or overnight.
Heat oven to 375°F. On floured surface, roll dough to 1/8" thickness. Using 3" gingerbread-man cutter, cut out cookies, rerolling scraps as needed. Place cookies on greased baking sheet. Bake 10 min. or until done. Let cool. Decorate as desired.
For cocoa: In saucepan over medium heat, bring milk to a simmer. Remove from heat. Stir in chocolate chips and vanilla extract until blended. Divide evenly among 4 mugs. Top with whipped cream. Insert 1 gingerbread man into each mug. Serve immediately.
Active time: 15 min.
Total time: 4 1/2 hrs.
Makes: 4 cups, plus 30 cookies
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