Prep Time 30m
Cook Time 10m
Ready Time 220m
Yield 4 dozen

  • 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
  • Step 1Heat oven to 375°F.
  • Step 2Beat 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.
  • Step 3Bake 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.
  • TipTo cool cookies quickly, place in refrigerator until candy is set.
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