Chocolate Mint Snaps
|Unsweetened chocolate square||4 Ounce (4 In Number)|
|Shortening||1 1⁄4 Cup (20 tbs)|
|Sugar||2 Cup (32 tbs)|
|Corn syrup||1⁄3 Cup (5.33 tbs)|
|Water||2 1⁄2 Tablespoon|
|Peppermint extract||2 Teaspoon|
|Vanilla extract||1 Teaspoon|
|All purpose flour||4 Cup (64 tbs)|
|Baking soda||2 Teaspoon|
|Sugar||6 Tablespoon (1/4 Cup Plus 2 Tablespoon)|
Place chocolate in top of a double boiler; bring water to a boil.
Reduce heat to low; cook until chocolate melts.
Cream shortening; gradually add 2 cups sugar, beating at low speed of an electric mixer until light and fluffy.
Add melted chocolate, eggs, corn syrup, water, and flavorings; mix well.
Combine flour, soda, and salt; add to creamed mixture, beating just until blended.
Shape dough into 1-inch balls, and roll in 1/4 cup plus 2 tablespoons sugar.
Place on ungreased cookie sheets; bake at 350° for 10 minutes.
Cool on cookie sheets 5 minutes; remove to wire racks to cool completely.