Today's Baking

[Guest guest]

I made these today. I always feel like baking cookies on

rainy days, or days that look like it's going to rain.

These came out great. Very chocolatey.

 

BTW, what is shortening made from? Is it truly vegetarian

or have I made a boo-boo? I guess you could substitute

other fats for it - vegetable oil, margarine or butter.

 

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Jumbo Chocolate Snappers

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Doris Lee, Langdale, Alabama

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1-6 oz pkg semisweet chocolate chips

2/3 cup shortening

1/2 cup sugar

1 egg

1/4 cup corn syrup

1.75 cups all-purpose flour

2 tsp baking soda

1/4 tsp salt

1 tsp ground cinnamon

sugar, for coating

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Place chocolate morsels in top of double boiler; bring

water to a boil. Reduce heat to low; cook until chocolate

is melted. Remove from heat.

 

Cream shortening; gradually add 1/2 cup sugar, beating

until light and fluffy. Add chocolate, egg, and corn

syrup, beating well.

 

Combine flour, soda, salt, and cinnamon; add to creamed

mixture, beating just until blended.

 

Shape dough into balls, using about 3 tbsp dough for each

ball, and roll in sugar. Place on ungreased cookie sheets

about 2-1/2 " apart; bake at 350°F for 18 minutes. Cool on

cookie sheets 2 minutes. Remove to wire racks, and cool

completely. Yield: about 14 jumbo cookies.

 

Note: for smaller cookies; shape dough into balls using 1

tbsp of dough. Bake at 350°F for 15 minutes. Yield: 3-1/2

dozen.

 

Risa's notes: I used a microwave to melt the chocolate -

it took about 1:30 in my 1450 watt oven. It would

probably take about double that in a 700 watt one. I

melted it on HIGH.

 

I used a food processor to make the dough. I creamed the

shortening in the processor, added the sugar slowly and

then the other wet ingredients. Then I added the flour

mixture slowly into the wet mixture until it came

together. Then I removed it and formed it into balls and

followed the rest of the recipe.

 

Recipe from Southern Living Annual - 1981.

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RisaG