Choco Mint Snaps

Name: Choco Mint Snaps
Ingredients: 2/3 cups Shortening; 1/2 cups Granulated Sugar; 1 whole Egg; 1/4 cups Light Corn Syrup; 1 cup Semi-Sweet Chocolate Chips; 1-3/4 cup Flour; 2 teaspoons Baking Soda; 1/4 teaspoons Salt; 1 teaspoon Cinnamon; 1/2 teaspoons Peppermint Extract; Granulated Sugar, For Rolling Cookies In

11 ingredients

7 steps

Ingredients

2/3 cups Shortening
1/2 cups Granulated Sugar
1 whole Egg
1/4 cups Light Corn Syrup
1 cup Semi-Sweet Chocolate Chips
1-3/4 cup Flour
2 teaspoons Baking Soda
1/4 teaspoons Salt
1 teaspoon Cinnamon
1/2 teaspoons Peppermint Extract
Granulated Sugar, For Rolling Cookies In

Directions

1

Cream together shortening and sugar. Add egg and corn syrup, mix well.
2

Melt chocolate chips in the microwave or double boiler and set aside.
3

Mix together dry ingredients and add to the shortening/sugar mixture. Mix in melted chips and peppermint extract. Blend well.
4

Roll dough into balls about the size of a small walnut. Roll in granulated sugar and place on an ungreased cookie sheet. (I like to use a pan with a lip and line it with parchment, but an unlined, no-lip cookie sheet works well, too.)
5

Bake at 350 degrees for 8-10 minutes. You want these slightly underdone; they should be puffy (not flat) when you take them out. Let the cookies sit on the baking sheets for about 2 minutes and then remove them to a wire rack to finish cooling.
6

Don't try to take them off the sheet too early-they will either fall apart or smoosh together. Trust me.
7

Enjoy!