Chocolate-gingerbread Hugs

Total Time: 55 mins Preparation Time: 30 mins Cook Time: 25 mins

Ingredients

• Servings: 30
• 3 squares bittersweet chocolate (1 ounce each) or 3 semisweet chocolate
• 2 tablespoons unsalted butter
• 1 (14 1/2 ounce) box gingerbread cake mix (betty crocker)
• 1 tablespoon all-purpose flour
• 1/4 cup hot water
• 1/2 cup granulated sugar
• 30 chocolate hershey chocolate kisses (hershey's hugs, unwrapped)

Recipe

• 1 heat oven to 375 degrees f; you'll need a baking sheet.
• 2 place chocolate and butter in a small microwave-safe bowl.
• 3 microwave on high 1-2 minutes, until melted.
• 4 stir until well blended and smooth.
• 5 stir together gingerbread mix, chocolate mixture, flour and hot water in a large bowl with rubber spatula until well blended.
• 6 put sugar in a small bowl.
• 7 with floured hands, shape scant tablespoons of dough into 1-inch balls.
• 8 roll balls in sugar to coat.
• 9 place 1 inch apart on ungreased baking sheet.
• 10 bake 10-12 minutes until tops crack slightly but are still soft to the touch.
• 11 place baking sheet on a wire rack.
• 12 immediately press a hug in center of each cookie.
• 13 transfer cookies from baking sheet to rack to cool completely.
• 14 store airtight at cool room temperature up to 2 weeks.