Choco Mint Snappers Recipes

CHOCO MINT SNAPPERS

Steps:

• Preheat oven to 350 Degrees
• Melt 1 package Nestle's semi-sweet mint flavored chocolate morsels over hot; not boilng water (double boiler)
• Combine shortening, sugar and egg.
• And beat until creamy
• Blend in melted chocolate and corn syrup.
• Sift together
• Flour, baking soda, cinnamon and salt.
• And stir in gradually.
• Shape into balls using 1 level T for each cookie
• Roll balls of dough in sugar (about ¼ cup)
• Place 3" apart on ungreased cookie sheet.
• Bake 350 degree for about 15 minutes
• Let stand a few minutes before removing from pan

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.

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:

• 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.

CHOCO-MINT SNAPS

Steps:

• Melt chocolate squares over low heat.
• Remove from heat and cool.
• Preheat oven to 350°F.
• In a small bowl whisk together the flour, baking soda and salt; set aside.
• In a large mixing bowl, using an electric mixer at medium speed, cream the shortening and 2 cups sugar until light and fluffy.
• Add eggs and blend well.
• Add reserved chocolate, corn syrup, water, and extracts and blend well.
• Stir in flour mixture until just blended.
• Shape dough into 1-inch balls; roll in additional sugar and place about 2-inches apart onto greased baking sheets.
• Bake for 9 to 11 minutes.
• Cool a few minutes on baking sheet and transfer to wire racks to cool completely.

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.

BROILED RED SNAPPER WITH MINT

Steps:

• Preheat the broiler. Pour the marinade into a large, shallow baking dish. Put the snapper in the pan and lay 4 mint leaves over each fillet.
• Broil until the snapper is just cooked through, about 8 minutes. Transfer the fillets to 4 plates and spoon the marinade over the top. Serve immediately.