Mint Chocolate Snaps
1 cup chocolate chips
1/2 cup plus 1-1/2 TBSP shortening (I used Crisco sticks)
3/4 cup sugar
1 egg
1/4 cup light corn syrup
1 tsp. peppermint extract
1 tsp. vanilla extract
2 cups all-purpose flour
1 tsp. baking soda
1/4 tsp. salt
1/4 cup crushed peppermint candies (about 12 starlight mints)
Additional sugar
Melt chocolate morsels in top of a double boiler over simmering water ( I
just melted them in a small pan over low heat).
Cream shortening in a large mixing bowl; gradually add 3/4 cup sugar,
beating until light and fluffy. Add chocolate, beating well. Add egg, corn
syrup,
and flavorings; beat well.
Combine flour, soda and salt in a large mixing bowl; stir in chocolate
mixture and crushed peppermint candy.
Shape dough into 1-inch balls, and roll in additional sugar; place 2
inches apart on ungreased (or parchment paper lined) cookie sheets. Bake at 350
for 12 to 15 minutes (I baked at 325 for 10 minutes). Cool on cookie sheets for
5 minutes; remove to wire racks. Store in airtight containers.
YIELD: about 7 dozen.
HINT for crushing mints .... I put them in a food storage bag and then crush
them with a hammer!
Recipe source: Christmas Cookies Book by Southern Living
Sugar Says:
People are like stained glass windows: They sparkle and shine when the sun is
out,
But when the darkness sets in, their true beauty is revealed only if there is
a light shining from within.
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