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CHOCO-MINT SNAPS




Source of Recipe


Unknown


List of Ingredients




4 (1 oz) squares unsweetened chocolate
4 cups all-purpose flour
2 teaspoons baking soda
½ teaspoon salt
1¼ cups vegetable shortening
2 cups sugar
2 large eggs
1/3 cup light corn syrup
2½ Tablespoons water
2 teaspoons peppermint extract
1 teaspoon vanilla extract
Additional sugar for rolling


Recipe



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 the eggs and blend well. Add reserved chocolate, corn syrup, and extracts. Blend well. Stir in flour mixture until just blended (do not overbeat). Shape dough into 1 inch balls, roll in additional sugar and place about 2 inches apart on a greased cookie sheet. Bake for 9-11 minutes. Cool for a few minutes on pan, before transferring to wire racks to cool completely.