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Robyn's Chocolate Mint Snaps

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Why I Love This Recipe

Robyn Green-Dilick - 2017

Ingredients You'll Need

4 oz. unsweetened baker’s chocolate
1 1/4 cup shortening
2 cups sugar
2 lg eggs
1/3 cup corn syrup
2 teaspoons peppermint extract
1 teaspoon vanilla
4 cups flour
2 teaspoons baking soda
1/2 teaspoon salt
2 1/2 tablespoons water
Powdered sugar for dusting
12 oz. semi-sweet chocolate chips for dipping


Preheat oven to 350 degrees. Melt chocolate squares in double broiler, set aside to cool.

In medium sized bowl, mix flour, baking soda, and salt with whisk. Set aside. In large bowl at medium speed, cream the shortening and sugar until light and fluffy. Add eggs and blend well.

Add reserved chocolate, corn syrup, water and extracts, blend well. Stir in flour mixture until just blended. Shape dough into 1" balls.

Bake 9 to 11 minutes. Let cookies cool. Melt chocolate chips.
Dip cooled cookies in chocolate. Chill to set. When ready to serve, sprinkle with a dusting of powdered sugar.

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