Chocolate Mint Snaps Recipe
Ingredients
| Unsweetened chocolate square | 4 | |
| Shortening | 1 1/4 Cup (16 tbs) | |
| Sugar | 2 Cup (16 tbs) | |
| Eggs | 2 | |
| Corn syrup | 1/3 Cup (16 tbs) | |
| Water | 2 1/2 Tablespoon | |
| Peppermint extract | 2 Teaspoon | |
| Vanilla extract | 1 Teaspoon | |
| All purpose flour | 4 Cup (16 tbs) | |
| Baking soda | 2 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| 1/4 cup plus 2 tablespoons sugar | ||
Directions
Place chocolate in top of a double boiler; bring water to a boil.
Reduce heat to low; cook until chocolate melts.
Cream shortening; gradually add 2 cups sugar, beating at low speed of an electric mixer until light and fluffy.
Add melted chocolate, eggs, corn syrup, water, and flavorings; mix well.
Combine flour, soda, and salt; add to creamed mixture, beating just until blended.
Shape dough into 1-inch balls, and roll in 1/4 cup plus 2 tablespoons sugar.
Place on ungreased cookie sheets; bake at 350° for 10 minutes.
Cool on cookie sheets 5 minutes; remove to wire racks to cool completely.
Reduce heat to low; cook until chocolate melts.
Cream shortening; gradually add 2 cups sugar, beating at low speed of an electric mixer until light and fluffy.
Add melted chocolate, eggs, corn syrup, water, and flavorings; mix well.
Combine flour, soda, and salt; add to creamed mixture, beating just until blended.
Shape dough into 1-inch balls, and roll in 1/4 cup plus 2 tablespoons sugar.
Place on ungreased cookie sheets; bake at 350° for 10 minutes.
Cool on cookie sheets 5 minutes; remove to wire racks to cool completely.
Chef
