Chocolatesnaps Recipes

CHOCOLATE SNAPS

Steps:

• Preheat oven to 350 degrees F.
• and grease or spray a cookie sheet.
• In a large bown, mix together sugar, vegetable oil, and molasses.
• Combine remaining dry ingredients and stir until there are no more streaks.
• Add dry ingredients to sugar mixture and blend thoroughly.
• The mixture will be dry.
• Add just enough water, soy milk, or milk to form a very stiff dough.
• Drop by the heaping teaspoon onto the cookie sheet, leaving at least 1 1/2 inches between cookies, since they will expand.
• Bake for 10 minutes, then immediately transfer to a rack to cool.

CHOCOLATE SNAPS

Steps:

• In a large bowl, cream the butter, brown sugar, and 2 cups sugar. Add eggs, vanilla, baking soda, unsweetened chocolate and salt. Add flour, mixing carefully and thoroughly. Place in a freezer ziploc bag and refrigerate for 2 hours.
• Take dough out of freezer. Place 1/4 cup sugar in a small bowl. Roll dough into little balls and roll into sugar. Place in greased cookie sheets and bake for 350 degrees F. for 8-12 minutes.
• Variation: Instead of unsweetened baking chocolate, use 3 tablespoons unsweetened baking cocoa and 1 tablespoon oil for each ounce on unsweetened baking chocolate.

GRANDMA'S GINGERSNAP COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Sift the flour, ginger, baking soda, cinnamon, and salt into a mixing bowl. Stir the mixture to blend evenly, and sift a second time into another bowl.
• Place the shortening into a mixing bowl and beat until creamy. Gradually beat in the white sugar. Beat in the egg, and dark molasses. Sift 1/3 of the flour mixture into the shortening mixture; stir to thoroughly blend. Sift in the remaining flour mixture, and mix together until a soft dough forms. Pinch off small amounts of dough and roll into 1 inch diameter balls between your hands. Roll each ball in cinnamon sugar, and place 2 inches apart on an ungreased baking sheet.
• Bake in preheated oven until the tops are rounded and slightly cracked, about 10 minutes. Cool cookies on a wire rack. Store in an air tight container.

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.

FAMOUS CHOCOLATE WAFER COOKIES/CHOCOLATE SNAPS

Steps:

• In a medium bowl, combine flour, cocoa, baking powder, and salt.
• In a large bowl, beat the butter until creamy. Add the sugar, egg, water and vanilla. Beat on high speed for about 1 minute.
• Stir in the flour mixture until just incorporated.
• Chill dough for at least an hour.
• Preheat oven 350 degrees F.
• Roll 1/8 inch thcik. Use a round cutter to cut 2 1/4 inch circles. Place circles on lined baking sheets and bake for 17 minutes or until they start to smell and appear done.