Chocolate Heart Gingersnaps

Prep Time: 30 minutes
Yield: 4 dozen cookies

Ingredients:

Cookies:
1 cup firmly packed brown sugar
3/4 cup Crisco® All-Vegetable Shortening
1/4 cup molasses
1 egg
2-1/2 cups Pillsbury BEST® All Purpose Flour
1 teaspoon baking soda
1 teaspoon ginger
1 teaspoon cinnamon
1/4 teaspoon cloves

Topping:
1/4 cup sugar
48 dark or milk chocolate heart candies, unwrapped

Preparation Directions:

1. Heat oven to 375°F. In large bowl, combine brown sugar, shortening and molasses; beat at medium speed with electric mixer until smooth. Add egg; beat well. Lightly spoon flour into measuring cup; level off. Add flour and all remaining cookie ingredients; beat until well mixed.

2. Shape dough into 1-inch balls; roll in sugar. Place 2 inches apart on ungreased cookie sheets.

3. Bake at 375°F. for 8 to 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 sheets; place on wire racks. Cool until candy is set before storing, about 3 hours.

TIP To cool cookies quickly, place in refrigerator until candy is set.