Submitted by Kerri Fleming, Easton, PA

Chocolate Snappers
Yields 48
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Ingredients
  1. 1 cup (6oz) semisweet chocolate chips, melted
  2. 2/3 cup of shortening
  3. 1/2 cup of sugar
  4. 1 egg
  5. 1/4 cup of corn syrup
  6. 1 3/4 cups of flour
  7. 2 tsps baking soda
  8. 1/4 tsp salt
  9. 1 tsp cinnamon sugar
Instructions
  1. Preheat oven to 350 degrees.
  2. Cream shortening with sugar until light and fluffy.
  3. Add chocolate, egg, and corn syrup, beating well.
  4. In separate bowl, whisk together dry ingredients. Add to the creamed mixture, mixing until just blended.
  5. Using 1 tablespoon of dough, shape into a ball. Roll in sugar and place on a parchment lined sheet. Bake for 15 minutes.
  6. Let cool on pan for a few minutes more before placing them on a wire rack to cool.
  7. Makes about 4 dozen.
Notes
  1. Notes:I used pearl sugar(photo) but regular granulated works fine. If you want jumbo cookies, use 3 tablespoons of dough and bake for 18 minutes for each cookie. (Makes about 15 jumbo size cookies).
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