Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1¾ cup | Unsifted flour |
| 2 teaspoons | Baking soda |
| 1 teaspoon | Cinnamon |
| ¼ teaspoon | Salt |
| ¾ cup | Vegetable shortening |
| 1 cup | Granulated sugar |
| 1 \N | Egg |
| ¼ cup | Corn syrup |
| 2 ounces | Unsweetened chocolate, |
| \N \N | Melted |
| \N \N | Granulated sugar |
Preheat oven to 350 F. In small bowl, mix flour, soda, cinnamon and salt. Set aside. In large bowl, mix shortening, 1 c sugar and egg, beat until creamy. Mix in corn syrup and chocolate. Blend in flour mixture. Shape into balls, using 1 tablespoon dough for each cookie.
Roll in granulated sugar. Place on ungreased cookie sheets. Bake for 15 minutes. Makes 3 dozen 3 inch cookies.
Variations: Chocolate Mint Snappers - mix in ¼ teaspoon peppermint flavoring with corn syrup and chocolate.
Giant Chocolate Snappers: Follow the above recipe. Shape into balls, using ¼ cup dough per cookie. Bate 18-20 minutes. Makes 12 4-4½ inch cookies.
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