Chocolate Mint Snaps are a chocolaty, minty twist on gingersnaps. Easy to make and kids love them!
I just love it when I go visiting and people hand me their favorite cookbooks to borrow. They know I love to bake and try new recipes,
And that if the recipe is worth it, I’ll write a post about it. Saving them the time of figuring out which recipes are the really good ones.
So when my friend handed me a cookbook called Chocolate Fantasies, I didn’t even hesitate.
4 (1 ounce) squares unsweetened baker’s chocolate
1 1/4 cup shortening
2 cups sugar
1/3 cup corn syrup
2 teaspoons peppermint extract
1 teaspoon vanilla
3 1/2 cups flour
2 teaspoons baking soda
1/2 teaspoon salt
additional granulated sugar for rolling
Place chocolate squares in double boiler to melt. Set aside to cool.
Cream shortening till smooth then gradually add sugar. Blend until combined well.
Add cooled chocolate, eggs, corn syrup and flavorings. Mix well.
Sift together flour, baking soda and salt then gradually add to chocolate mixture. Mix just until all blended together.
Roll dough into 1 inch balls and then roll balls in granulated sugar.
Place on cookie sheet and bake in preheated 350 degree oven for 10 minutes.
Remove to racks to cool.
The mint in these cookies is not overpowering, just a nice hint added to the chocolate flavor. The dough also freezes well so it can be made ahead of time then taken out and baked as needed.