Chocolate Heart Gingersnaps

Yield: 4 dozen

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Ingredients

check firmly packed brown sugar 1 cup firmly packed brown sugar

check shortening 3/4 cup shortening

check molasses 1/4 cup molasses

check egg 1 egg

check Pillsbury All Purpose Flour 2 1/2 cups Pillsbury All Purpose Flour

check baking soda 1 teaspoon baking soda

check ground ginger 1 teaspoon ground ginger

check cinnamon 1 teaspoon cinnamon

check cloves 1/4 teaspoon cloves

check Topping: Topping:

check sugar 1/4 sugar

48 milk chocolate heart candies, unwrapped

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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.

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