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" COOKING TIME  Active Time: 30 minutes Total Time: 55 minutes  INGREDIENTS 3 squares (1 oz each) bittersweet or semisweet chocolate 2 Tbsp unsalted stick butter 1 box (14.5 oz) gingerbread cake and cookie mix (we used Betty Crocker) 1 Tbsp all-purpose flour 1/4 cup hot water 1/2 cup granulated sugar 30 Hershey&amp;#039;s Hugs, unwrapped PREPARATION 1. Heat oven to 375\u00B0F. You&amp;#039;ll need a large baking sheet. 2. Place chocolate and butter in a small microwave-safe bowl. Microwave on high 1 to 2 minutes, until melted. Stir until well blended and smooth. 3. Stir together gingerbread mix, chocolate mixture, flour and hot water in a large bowl with rubber spatula until blended. 4. Put sugar in a small bowl. With floured hands, shape scant tablespoons of dough into 1-in. balls. Roll balls in sugar to coat. Place 1 in. apart on ungreased baking sheet. Bake 10 to 12 minutes until tops crack slightly but are still soft to the touch. 5. Place baking sheet on a wire rack. Immediately press a Hug in center of each cookie. Transfer cookies from baking sheet to rack to cool completely. Storage Tip: Store airtight at cool room temperature up to 2 weeks. \u2014Courtesy of Woman&amp;#039;s Day Magazine "^^<http://www.w3.org/2001/XMLSchema#string>
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