Chocolate Snappers
Yield
3 dozenPrep
15 minCook
15 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ¾ | cups | all-purpose flour |
|
| 2 | teaspoons | baking soda |
|
| 1 | teaspoon | cinnamon |
|
| ¼ | teaspoon | salt |
|
| ¾ | cup | vegetable shortening |
*
|
| 1 | cup |
sugar
granulated |
|
| 1 | each | eggs |
|
| ¼ | cup | light corn syrup |
|
| 2 | ounces |
unsweetened chocolate
unsweetened, melt |
|
| 1 | x |
sugar
granulated |
*
|
Trans-fat Free, Good source of fiber
Directions
Preheat oven to 350℉ (180℃).
In small bowl, mix flour, soda, cinnamon and salt.
Set aside.
In large bowl, mix shortening, 1 cup sugar and egg, beat until creamy.
Mix in corn syrup and chocolate. Blend in flour mixture.
Shape into balls, using 1 tablespoon dough for each cookie.
Roll in granulated sugar.
Place on ungreased cookie sheets. Bake for 15 minutes.
Variations: Chocolate Mint Snappers - mix in ¼ teaspoon peppermint flavoring with corn syrup and chocolate.
Giant Chocolate Snappers: Follow the above recipe.
Shape into balls, using ¼ cup dough per cookie.
Bake 18 to 20 minutes.
Comments
