Without a doubt, Christmas wouldn't be Christmas without cookies! Most everyone has a favorite cookie that they like to have at Christmas. There are several Christmas cookies that, to me, make the holidays complete. It's fun to bake cookies, especially with youngsters during Christmas time.
Two favorite flavors that go perfectly together are chocolate and mint. The recipe I'm sharing today is for "Chocolate Mint Snaps" that combines these two popular flavors. This recipe reminds me of the Girl Scout "Thin Mint" cookies that have long been popular. This recipe also makes A LOT of cookies, totaling 10-1/2 dozen! This would be the very cookie to make if you're planning to have a Christmas party, a cookie swap, giving Christmas gifts......or all of the above!
I got this recipe from an issue of "Southern Living" magazine many years ago. The recipe was developed by Lawrence L. Clapp from Cantonment, Florida. He baked several batches of cookies before finding the right combination of chocolate and mint flavors and the following recipe was the final result. Since it does make a large amount, if you find yourself not needing that many cookies, divide the recipe in half. Or, if you wanted to, you could make and bake the whole recipe and freeze what you don't plan to use right away, since they freeze great. Actually, I enjoy the cookies frozen since that seems to make them more refreshing with the mint flavoring.
When making cookies, it's not as necessary to cream the shortening and sugar as long as you would for a cake. Creaming the shortening and sugar well is what gives a cake its high and light structure, which isn't so necessary for cookies. One great thing about this cookie is that once the dough is mixed, there's no chilling of the dough, so you can start shaping and baking the cookies right away.
About two years ago, I shared a collection of Christmas cookie recipes, including a "Peppermint Stick" recipe, which are brownies topped with a peppermint icing and chocolate glaze. To get this and the others from the collection, follow this link:
Also, here's the link to a "German Christmas Cookie" recipe that includes a video:
If you're making these cookies to share, be sure to save some for yourself, along with a glass of cold milk!
CHOCOLATE MINT SNAPS
- 4 (1 ounce each) squares unsweetened chocolate
- 1-1/4 cups vegetable shortening
- 2 cups sugar
- 2 eggs
- 1/3 cup light corn syrup, such as Karo
- 2-1/2 tablespoons water
- 2 teaspoons peppermint extract
- 1 teaspoon vanilla extract
- 4 cups all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1/4 cup plus 2 tablespoons sugar
Melt the chocolate according to the chocolate package's directions and set aside. Cream the shortening and 2 cups sugar, creaming until fluffy. Add the melted chocolate, eggs, corn syrup, water, and both extracts, mixing well. Combine the flour, baking soda, and salt. Gradually add to the creamed mixture, beating until just blended.
Shape dough into 1-inch balls and roll in 1/4 cup plus 2 tablespoons sugar. Place on ungreased baking sheets and bake at 350 degrees for 10 minutes. Cool on baking sheets for 5 minutes. Remove to wire racks and cool completely. Yield: 10-1/2 dozen.