Chocolate Heart Gingersnaps

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.