Recipes Pillsbury Baking Chocolate Gingersnaps

Chocolate Gingersnaps

Prep time: 30 min

Cook Time: 10 min

Yield: 4 dozen

Ingredients:

1	cup firmly packed brown sugar
3/4	cup Crisco® All-Vegetable Shortening
1/4	cup molasses
1	large egg
2 1/2	cups Pillsbury BEST® All Purpose Flour
1	teaspoon baking soda
1	teaspoon ground ginger
1	teaspoon ground cinnamon
1/4	teaspoon ground cloves
1/4	cup sugar
48	foil wrapped dark or milk chocolate candies, unwrapped

Preparation Directions:

1.	HEAT oven to 375°F.
2.	BEAT brown sugar, shortening and molasses in large bowl at medium speed with electric mixer until smooth. Beat in egg. Add flour, baking soda, ginger, cinnamon and cloves. Beat until well mixed. Shape into 1-inch balls. Roll in sugar. Place 2-inches apart on ungreased cookie sheets.
3.	BAKE 8 to 10 minutes or until tops are cracked and edges are firm. Immediately press a candy in center of each cookie. Cool 1 minute. Remove from cookie sheets. Place on wire racks. Cool until candy is set, about 3 hours.
TIP	To cool cookies quickly, place in refrigerator until candy is set.

Chocolate Gingersnaps