Santa Hat Cookies

1. 1

   Fill a pot halfway full with water and heat until boiling. Then reduce heat to a simmer.

2. 2

   Place chocolate chips in a glass bowl and place the bowl over the pot. Whisk chocolate constantly until fully melted and smooth.

3. 3

   Meanwhile, place 24 gingersnap cookies on a plate and set aside.

4. 4

   Remove strawberries from the refrigerator and wash under cold water. Pat to dry.

5. 5

   Once chocolate has melted and cooled a little, use a knife and cover each cookie with a thin layer of chocolate.

6. 6

   Press a strawberry onto the tops of each cookie.

7. 7

   Top each strawberry with a dollup of chocolate on top.

* Per serving · 4 servings · Values may vary.

No additional tips available.