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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

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
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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