Chocolate Snappers Food

CHOCOLATE SNAPPERS

Steps:

• In a bowl, cream shortening and sugar. Add egg; beat well. Add flour, cocoa, corn syrup, oil, baking soda, cinnamon and salt; mix well. Shape by rounded teaspoonfuls into balls; roll in sugar., Place on greased baking sheets. Bake at 350° for 12-15 minutes. Cool on wire racks.

MINT CHOCOLATE SNAPS

Steps:

• In a double boiler, melt chocolate chips. Remove from the heat. In a large bowl, cream shortening. Gradually add sugar, beating until light and fluffy. Beat in melted chocolate. Add egg, corn syrup and extracts; mix well. , Combine flour, baking soda and salt; stir into batter. Fold in candy. Shape into 1-in. balls and roll in sugar. Place 3 in. apart on ungreased baking sheets. , Bake at 350° for 12-15 minutes. Cool 5 minutes before removing to wire racks.

CHOCOLATE SNAPPERS

Steps:

• Heat oven to 375.
• Beat about half of the cake mix (dry), the shortening and eggs in large bowl on medium speed until smooth.
• Stir in remaining cake mix.
• For each cookie, place 3 pecan halves, with ends touching in center, on ungreased cookie sheet.
• Place 1 teaspoon dough in center of each group of pecans.
• Bake 8 to 10 minutes oruntil centers are slightly puffed and edges are set.
• Cool completely; remove from cookie sheet.
• Frost with frosting.

CHOCOLATE SNAPS SUGAR COOKIE

Steps:

• Sift together the flour, baking soda and salt; set aside. In a medium saucepan over medium heat, melt margarine. Stir in cocoa, remove from heat and set aside to cool. In a large bowl, cream together the butter, 1 cup white sugar and brown sugar until fluffy. Beat in the eggs one at a time, then stir in the cocoa mixture and the vanilla. Blend in the sifted ingredients to form a soft dough. Cover dough and refrigerate for at least an hour or two.
• Preheat oven to 350 degrees F (175 degrees C). Roll chilled dough into 1 inch balls, roll them in the remaining sugar and place them 2 to 3 inches apart onto ungreased cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

CARAMEL-PECAN SNAPPERS

Steps:

• heat oven to 350 in large bowl ,beat sugar,shortening, butter,vanilla and egg with mixer stir in dry ingredients.
• shape dough into 1in balls on ungreased cookie sheet 3in apart
• with greased bottem of glass dipped into sugar flatten balls slightly press 1 teaspoon pecans onto each cookie.
• bake 9-10 and remove from oven place on cooling rack.
• in small microwavable bowl, microwave caramels and milk uncovered on high 2-3 minutes stirring every minute until smooth
• spoon caramel over cookies top with melted cooled chocolate
• cool completely about 30 minutes minutes.

CHOCO-MINT SNAPPERS

Steps:

• Melt chips over hot, not boiling, water and remove from heat.
• Combine shortening, sugar and egg in a bowl and beat till creamy.
• Blend in melted chocolate and corn syrup.
• Sift together flour, baking soda, cinnamon and salt.
• Stir sifted mixture gradually into chocolate mixture.
• Shape into balls using 1 tbs for each.
• Roll balls of dough in sugar and place 3 inches apart on ungreased cookie sheet.
• Cook in a 350 degree oven for 15 minutes.
• Let stand for a few minutes before removing from tray.

CHOCOLATE SNAPPERS

Steps:

• Combine flour, baking soda, cinnamon, and salt; set aside.
• Beat shortening, sugar, and egg until creamy; add corn syrup and cocoa, mix.
• Blend in flour mixture.
• Shape into balls using 1 T dough each; roll in granulated sugar.
• Bake on an ungreased cookie sheet at 350* for 15 minutes. Let stand a few minutes before removing from sheets.
• Variations: Add 1/4 tsp peppermint extract with the corn syrup, or stir in mint chocolate chips, or semi- sweet.