Kathie Oh's Recipe

Chocolate Gingersnaps

Category: desserts

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

1.HEAT oven to 375.

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.