Treat your family to these chocolate gingerbread sandwich cookies - perfect for dessert.
roll (30 oz) refrigerated gingerbread cookies
cup baking cocoa
cups powdered sugar
cup butter, softened
to 3 tablespoons milk
Heat oven to 350°F. In small bowl, place sugar.
In large bowl, break up cookie dough. Stir or knead in cocoa until well blended. Shape dough into 64 (1-inch) balls. On ungreased cookie sheets, place balls 2 inches apart. Press each flat, with smooth-bottomed glass dipped in sugar.
Bake 6 to 9 minutes or until cookies are set. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 20 minutes.
In medium bowl, beat filling ingredients with electric mixer on medium speed until light and fluffy. Spread about 2 heaping teaspoons filling between bottoms of pairs of cooled cookies.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Sandwich Cookie
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.