Baking cookies has always been a fun tradition at Christmastime.
When our children were young,
we would bake up to 12 different kinds of cookies.
Of course, those were the days when
the kids were excited to help!
We had fun fixing plates as gifts for friends,
neighbors, teachers, using them at parties and,
of course, eating plenty ourselves.
Now I'm down to baking just our favorites.
Mint Chocolate Snaps are very festive for Christmas
since they combine chocolate...a must have...and candy canes.
I found this recipe years ago in a Southern Living
Christmas Cookies book.
These are so easy to make, starting with melting
6 oz. of chocolate chips in a double boiler.
Cream softened butter and sugar until light and fluffy.
Add the melted chocolate, beating well.
Then add the egg, syrup, and flavorings. Beat well.
Stir into the chocolate mixture, flour, soda, and salt.
Then stir in the crushed candy canes.
Shape the dough into balls and roll in sugar.
Bake at 350 degrees for 12 to 14 minutes.
Since we like them chewy, I usually bake them for 12 minutes.
I think most cookies are best right out of the oven!
Below is the list of ingredients:
Mint Chocolate Snaps
6 oz. package semisweet chocolate morsels
1/2 cup plus 1 1/2 tablespoons shortening (or butter)
3/4 cup sugar
1/4 cup light corn syrup
1 teaspoon peppermint extract
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/4 cup crushed peppermint candy (approximately 3 large candy canes
or 10 small candy canes)
Hope you Enjoy,