CHOCOLATE SNAPPERS
Make and share this Chocolate Snappers recipe from Food.com.
Provided by Mom10
Categories Dessert
Time 1h5m
Yield 36 cookies
Number Of Ingredients 9
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.
CHOCO-MINT SNAPPERS
Make and share this Choco-Mint Snappers recipe from Food.com.
Provided by Lisaural
Categories Dessert
Time 35m
Yield 3 Dozen, 36 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 97, Fat 5.4, SaturatedFat 1.8, Cholesterol 5.9, Sodium 88.7, Carbohydrate 12.1, Fiber 0.5, Sugar 5.9, Protein 1
CHOCOLATE SNAPS SUGAR COOKIE
A great chocolate cookie made like a Snickerdoodle or Sugar cookie. They taste absolutely yummy and I guarantee they won't last!
Provided by Andrea
Categories Desserts Cookies Chocolate Cookie Recipes
Time 32m
Yield 36
Number Of Ingredients 11
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.
Nutrition Facts : Calories 118.3 calories, Carbohydrate 17.4 g, Cholesterol 20.5 mg, Fat 5.2 g, Fiber 0.6 g, Protein 1.4 g, SaturatedFat 2.8 g, Sodium 110 mg, Sugar 11.4 g
CHOCOLATE SNAPS
Crispy, chocolate cookie.
Provided by Carmela
Categories Desserts Cookies Chocolate Cookie Recipes
Yield 12
Number Of Ingredients 9
Steps:
- Melt chocolate chips over heat and let cool. Combine flour, baking soda and salt. Set aside. With an electric mixer set at medium-low speed, beat butter and sugar until fluffy. Add vanilla, corn syrup and egg and continue beating until well combined. Reduce mixer speed to low and beat in melted chocolate. Add flour mixture and continue beating until well combined.
- Refrigerate until firm, about 30 minutes.
- Shape dough into approximately 1 inch balls and roll in additional sugar. Put on ungreased baking sheets about 1 inch apart. Bake at 350 degrees F (175 degrees C) until edges are lightly browned, 10 to 15 minutes. Let stand on baking sheets 1 minute before removing to wire racks to cool.
Nutrition Facts : Calories 322 calories, Carbohydrate 44.2 g, Cholesterol 35.8 mg, Fat 16.7 g, Fiber 2.1 g, Protein 3.6 g, SaturatedFat 10 g, Sodium 269.7 mg, Sugar 23.7 g
CHOCOLATE CUTOUT COOKIES
I love gingerbread cookies, but my grandchildren don't like the ginger flavor. Now I use chocolate and watch them smile as they take that first bite. —Nancy Murphy, Mount Dora, Florida
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield about 5 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. In another bowl, whisk flour, cocoa, baking powder and salt; gradually beat into creamed mixture., Divide dough in half. Shape each into a disk; cover. Refrigerate 30 minutes or until firm enough to roll., Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with floured 3-in. cookie cutters. Place 1 in. apart on ungreased baking sheets., Bake 10-12 minutes or until set. Remove from pans to wire racks to cool completely., In a large bowl, combine confectioners' sugar, water, meringue powder and cream of tartar; beat on low speed just until blended. Beat on high until stiff peaks form, 1-2 minutes. Keep unused icing covered at all times with a damp cloth. If necessary, beat again on high speed to restore texture., Using pastry bags and small round tips, decorate cookies as desired. Let stand at room temperature until frosting is dry and firm., Freeze option: Freeze cookies, layered between waxed paper, in freezer containers. To use, thaw before serving.
Nutrition Facts : Calories 91 calories, Fat 3g fat (2g saturated fat), Cholesterol 14mg cholesterol, Sodium 43mg sodium, Carbohydrate 14g carbohydrate (9g sugars, Fiber 0 fiber), Protein 1g protein.
CHOCOLATE SNAPPERS
"Chocolate Snappers" are definitely a family favorite! I think we call these cookies; "Chocolate Snappers" because everyone in our family snaps them up so quickly (At least that's what my sister tells me) OR maybe it's the cinnamon in these cookies! These cookies are easy to make and great year 'round!
Provided by Connie McGinnis
Categories Cookies
Time 15m
Number Of Ingredients 9
Steps:
- 1. Combine in bowl; 1 cup sugar, 3/4 cup soft shortening, and 1 egg; beat until creamy. Stir in 1/4 cup light corn syrup and 2-1 oz. Nestle's Choco-bake envelopes.
- 2. Sift the following and add; 1 3/4 cups flour, 3 tsp. baking soda, 1 tsp. cinnamon and 1/4 tsp. salt. Shape in to balls using 1 level tablespoon for each. Roll each cookie in sugar before placing in oven. Place on ungreased cookie sheets. Bake @ 350 degrees for 12 minutes. Let cookies stand a few moments before removing from pans.
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CRISP CHOCOLATE SNAPS RECIPE - PILLSBURY.COM
From pillsbury.com
3/5 (2)Category DessertServings 72Total Time 2 hrs 15 mins
- In large bowl, combine 2 cups sugar, brown sugar and margarine; beat until light and fluffy. Add chocolate, vanilla, food color and eggs; blend well.
- Lightly spoon flour into measuring cup; level off. Add flour, baking soda and salt; mix well. Cover with plastic wrap; refrigerate 1 to 2 hours for easier handling.
- Heat oven to 350°F. Lightly grease cookie sheets. Shape dough into 1 1/2-inch balls; roll in 1/4 cup sugar. Place 3 inches apart on greased cookie sheets.
- Bake at 350°F. for 8 to 12 minutes or until set. (Cookies will puff up, then flatten during baking). Cool 1 minute. Remove from cookie sheets.
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