Choco-Mint Snaps
Makes about 724 (1-ounce) squares unsweetened chocolate
4 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 1/4 cups vegetable shortening
2 cups sugar
2 large eggs
1/3 cup light corn syrup
2 1/2 tablespoons water
2 teaspoons peppermint extract
1 teaspoon vanilla extract
Additional sugar for rolling
Melt chocolate squares in the top of a double boiler over simmering water; set aside to cool.
Preheat oven to 350 F. In a small bowl whisk together the flour, baking soda and salt; set aside. In a large mixing bowl, using an electric mixer at medium speed, cream the shortening and 2 cups sugar until light and fluffy. Add eggs and blend well. Add reserved chocolate, corn syrup, water, and extracts and blend well. Stir in flour mixture until just blended. Shape dough into 1-inch balls; roll in additional sugar and place about 2-inches apart onto greased baking sheets. Bake for 9 to 11 minutes. Cool a few minutes on baking sheet and transfer to wire racks to cool completely.
Reviews of Choco-Mint Snaps:
1-5 of 14 reviews Next >>
A cookie baker in Gold Hill, OR Jan 4, 2008
Would make this again.
These were a big hit. Very tasty and something a little different. Great for my annual cookie exchange. Appropriate for any time of year. Will make these again.
A cookie baker in NY Dec 14, 2007
Would make this again.
These cookie are great. It made over 140 cookies (which means more to share). Thank you sooo much for this recipe. I made them into 1/2 in balls and they still turned out crusty on the outside and chewy in the middle. The family loved them. I plan on making more!
A cookie baker Dec 10, 2007
Would make this again.
these are so good that i want to make as many as possible
Larua in Canada Nov 26, 2005
Would make this again.
WOW! These are so good. My dad wanted me to find a new treat to make and now we all love them. Thanks,
Laura, 12
A cookie baker in tsawassen Nov 11, 2005
Would make this again.
Your recipe rocks
