Substitute 1/2 tsp. instant expresso coffee powder for ginger; beat
one 6 oz. pack melted chocolate chips into dough. Roll out; cut out
using 1", 2" & 4" heart cutters. Stack hearts in threes on cookie
sheets; bake 15-18 minutes. Cool. Lightly brush top & bottom hearts
with light corn syrup; sprinkle with crushed candy canes.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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