Remke Markets Recipes
https://www2.remkes.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.
Remke Markets Recipes
https://www2.remkes.com/Recipes/Detail/3659/
Be the first to comment on this recipe!
Add a Comment Login