I just finished my second cookie. This one is the same style as the cookie below, but a very different flavor. If you like spicy gingersnaps and molasses,
then you will like these.
I used another new Hershey kiss. This one is filled with a chocolate creme.
Cocoa Creme Gingersnaps
1 cup firmly packed brown sugar
3/4 cup shortening
1/4 cup molasses
2-3/4 c flour
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. ginger
1 tsp. allspice
1/4 c sugar
approx. 35 Hershey Kisses
In a mixer bowl combine brown sugar, shortening and molasses; beat until smooth.
Add egg and beat well.
Add flour, baking soda, ginger, cinnamon and allapice -- beat until well mixed.
Shape into small balls roll and roll lightly in sugar.
Place 2" apart on ungreased cookie sheet.
Bake 375 for about 8 minutes or until tops are cracked and edges are set. Immediately press a kiss in center. Cool 1 minute and remove from sheets to wire racks. Makes 35 cookies
Now I am going to spend the rest of the day on the sofa covered in my
Christmas quilt reading, Jennifer Chiaverini's, The Quilter's Kitchen. I have been looking forward to being able to do this for the past month.