Petersburg IGA Recipes
https://www.petersburgiga.com/Recipes/Detail/3659/Chocolate_Heart_Gingersnaps
Chocolate Heart Gingersnaps
Yield: 4 dozen
Ingredients
| 1 | cup | firmly packed brown sugar | |
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| 3/4 | cup | shortening | |
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| 1/4 | cup | molasses | |
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| 1 | egg | ||
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| 2 1/2 | cups | Pillsbury All Purpose Flour | |
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| 1 | teaspoon | baking soda | |
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| 1 | teaspoon | ground ginger | |
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| 1 | teaspoon | cinnamon | |
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| 1/4 | teaspoon | cloves | |
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| Topping: | |||
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| 1/4 | sugar | ||
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| 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.
Please note that some ingredients and brands may not be available in every store.
Petersburg IGA Recipes
https://www.petersburgiga.com/Recipes/Detail/3659/Chocolate_Heart_Gingersnaps
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