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Because at the end of the day, one cookie isn’t always enough
gingerbread cookies

Even though we worked out hard at the gym, we felt we deserved the rich reward of dessert at the end of the day. Because one cookie wasn’t always enough, we sandwiched a chocolate-covered mint between two.

6 ounces semisweet chocolate, melted and cooled

2 cups all-purpose flour

10 tablespoons (1 1/4 sticks) margarine or butter, softened

1/4 cup light or dark corn syrup

2 teaspoons baking soda

1/4 teaspoon salt

2 large eggs

1/2 cup sugar (see step 1)

1/3 cup sugar (see step 2)

2 bags (13 ounces each) chocolate-covered mint patties (you’ll need about 54 1-1/4-inch round mints)

1. Heat oven to 350 F. In large bowl, with mixer at low speed, beat melted chocolate, flour, margarine or butter, corn syrup, baking soda, salt, egg and 1/2 cup sugar until blended. Increase speed to medium; beat until well-mixed, scraping bowl often with rubber spatula.

2. Shape dough by rounded teaspoons into balls. Roll balls in remaining 1/3 cup sugar to coat. Place balls, 2 inches apart, on ungreased large cookie sheet.

3. Bake cookies 12 to 14 minutes, until set. Immediately turn half of cookies over on same cookie sheet. While still hot, place chocolate-covered mint patty on each inverted cookie; quickly top with remaining cookies, top side up.

4. Transfer sandwich cookies to wire rack to cool 1 minute, then press cookies together slightly so mint patty spreads out to cookie edge as it melts. Cool cookies completely on wire rack. Repeat with remaining dough balls, sugar and mint patties. Store cookies in tightly covered container up to 1 week.

* Each serving: About 120 calories, 4g total fat (1g saturated), 4mg cholesterol, 95mg sodium, 20g total carbohydrate, 1g dietary fiber, 1g protein.

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