Chocolate Heart Gingersnaps

Yield: 4 dozen

Ingredients

1 cup firmly packed brown sugar

3/4 cup shortening

1/4 cup molasses

1 egg

2 1/2 cups Pillsbury All Purpose Flour

1 teaspoon baking soda

1 teaspoon ground ginger

1 teaspoon cinnamon

1/4 teaspoon cloves

Topping:

1/4 sugar

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.

Please note that some ingredients and brands may not be available in every store.

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