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Choco-Mint Snaps

Choco-Mint Snaps Recipe

Makes about 72


4 (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


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

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.
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