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Chocolate Gingersnaps 

Prep time: 30 min
Cook Time: 10 min
Yield: 4 dozen

Ingredients:

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

Preparation Directions:

1.HEAT oven to 375°F.
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.
TIPTo cool cookies quickly, place in refrigerator until candy is set.