Chocolate Heart Gingersnaps

Yield:
4 dozen

Ingredients:

  1. 1 cup firmly packed brown sugar
  2. 3/4 cup shortening
  3. 1/4 cup molasses
  4. 1 egg
  5. 2 1/2 cups Pillsbury All Purpose Flour
  6. 1 teaspoon baking soda
  7. 1 teaspoon ground ginger
  8. 1 teaspoon cinnamon
  9. 1/4 teaspoon cloves
  11. Topping:
  12. 1/4 sugar
  13. 48 milk chocolate heart candies, unwrapped
Directions:

Heat oven to 375 degrees. In large bowl, combine brown sugar, shortening and molasses; beat at medium speed until smooth. Add egg; beat well. Lightly spoon flour into measuring cup; level off. Add flour and all remaining ingredients; beat until well mixed. Shape dough into 1-inch balls; roll in sugar. Place 2 inches apart on cookie sheet. Bake for 8 - 10 minutes or until tops are cracked and edges are firm. Immediately press 1 candy in center of each cookie. Cool 1 minute. Remove from cookie sheet; place on wire racks and cool until candy is set.


TDS 3