EM Heath Recipes
https://2086.shurfinestores.com/Recipes/Detail/3659/
Chocolate Heart Gingersnaps
Yield: 4 dozen
Ingredients
| 1 |
cup |
firmly packed brown sugar
|
|
|
| 3/4 |
cup |
shortening
|
|
|
| 1/4 |
cup |
molasses
|
|
|
| 1 |
|
egg
|
|
|
| 2 1/2 |
cups |
Pillsbury All Purpose Flour
|
|
|
| 1 |
teaspoon |
baking soda
|
|
|
| 1 |
teaspoon |
ground ginger
|
|
|
| 1 |
teaspoon |
cinnamon
|
|
|
| 1/4 |
teaspoon |
cloves
|
|
|
|
|
|
|
Topping:
|
|
|
| 1/4 |
|
sugar
|
|
|
| 48 |
|
milk chocolate heart candies, unwrapped
|
|
|
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.
EM Heath Recipes
https://2086.shurfinestores.com/Recipes/Detail/3659/