Chocolate Snappers
Yield
3 dozenPrep
15 minCook
15 minReady
30 minTrans-fat Free, Good source of fiber
Ingredients
| 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 |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 414 | ml |
all-purpose flour
|
|
| 1E+1 | ml |
baking soda
|
|
| 5 | ml |
cinnamon
|
|
| 1.3 | ml |
salt
|
|
| 177 | ml |
vegetable shortening
|
*
|
| 237 | ml |
sugar
granulated |
|
| 1 | each |
eggs
|
|
| 59 | ml |
light corn syrup
|
|
| 57.8 | ml/g |
unsweetened chocolate
unsweetened, melt |
|
| 1 | x |
sugar
granulated |
*
|
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.
