When it’s time to decorate the Christmas tree, I love having little helpers. And to keep all my holiday helpers happy, I like to bake up some treats we can enjoy while decorating.

For your tree trimming helpers, try out this delicious twist on gingerbread cookies – Chocolate Gingerbread Boys and Girls. The chocolate gives them an added sweetness that will bring a smile to everyone’s face.

Frosting cookies – use a pastry bag with tips, commercial frosting in tubes or a plastic bag with corner snipped off. If spreading frosting with a knife, thin frosting with milk to desired consistency.

Special toppings – use candy sprinkles, cinnamon red hots, chopped nuts, Nestle’ Toll House Morsels, raisins, candy corn, turbinado sugar or colored sugar to adorn cookies.

To use as tree decoration, make a hole with a drinking straw at the top of the cookie prior to baking. After baking, tie a look of nylon fishing line or pretty ribbon through the hole for easy hanging.
Chocolate Gingerbread
Boys and Girls
2 c. (12 oz. pkg.) Nestle’ Toll
House Semi-Sweet Chocolate
Morsels, divided
2¾ c. all-purpose flour
1 tsp. baking soda
½ tsp. salt
½ tsp. ground ginger
½ tsp. ground cinnamon
3 Tbsp. butter or margarine,
softened
3 Tbsp. granulated sugar

½ c. molasses
¼ c. water
1 container (16 oz.) prepared
vanilla frosting, colored as
desired or colored icing in
tubes

Microwave ½ cups morsels in medium, uncovered microwavesafe bowl on high, 100 percent power, for one minute. Stir. The morsels may retain some of their original shape. If necessary, microwave at additional 10-15 second intervals, stirring just until melted. Cool to room temperature.

Combine flour, baking soda, salt, ginger and cinnamon in medium bowl. Beat butter and sugar in small mixer bowl until creamy; beat in molasses and melted chocolate. Gradually add flour mixture alternately with water, beating until smooth. Cover; refrigerate for one hour or until firm.

Preheat over to 350 degrees.

Roll half of dough to ¼-inch thickness on floured surface with floured rolling pin. Cut dough into gingerbread boy and girl shapes using cookie cutters or a stencil. Place on ungreased baking sheets. Repeat with remaining dough.

Bake for 5-6 minutes or until edges are set but centers are still slightly soft. Cool on baking sheets for two minutes; remove to wire racks to cool completely.

Place remaining morsels in heavy-duty plastic bag. Microwave on high, 100 percent power, for 30-45 seconds; knead. Microwave for 10 seconds; knead until smooth. Cut tiny corner from bag; squeeze to pipe chocolate. Decorate cookies with piped chocolate and prepared frosting or icing.