|
|
|
 |
Crisp Chocolate Snaps |
|
Serves: 72
Print this Recipe
Prep Time: 1 hour 15 minutes (ready in 2 hours 15 minutes) - Yield: 6 dozen cookies
2 cups sugar
1 cup firmly packed brown sugar
1 1/2 cups margarine or butter, softened
6 ounces unsweetened baking chocolate, melted, cooled
2 teaspoons vanilla extract
1/2 teaspoon red food coloring, if desired
3 eggs
4 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1/4 cup sugar
1. In large bowl, combine 2 cups sugar, brown sugar and margarine; beat until light and fluffy. Add chocolate, vanilla, food color and eggs; blend well. Add flour, baking soda and salt; mix well. Cover with plastic wrap; refrigerate 1 to 2 hours for easier handling.
2. Heat oven to 350°F. Lightly grease cookie sheets. Shape dough into 1 1/2-inch balls; roll in 1/4 cup sugar. Place 3 inches apart on greased cookie sheets.
3. Bake at 350°F. for 8 to 12 minutes or until set. (Cookies will puff up, then flatten during baking.) Cool 1 minute; remove from cookie sheets.
High Altitude (above 3500 feet): No change.
Nutrition Information Per Serving: Serving Size: 1 Cookie * Calories: 110 * Calories from Fat: 45 * % Daily Value: Total Fat: 5 g 8% * Saturated Fat: 2 g 10% * Cholesterol: 10 mg 3% * Sodium: 115 mg 5% * Total Carbohydrate: 15 g 5% * Dietary Fiber: 1 g 4% * Sugars: 9 g * Protein: 1 g * Vitamin A: 4% * Vitamin C: 0% * Calcium: 0% * Iron: 4% * Dietary Exchanges: 1/2 Starch, 1/2 Fruit, 1 Fat or 1 Carbohydrate, 1 Fat
This recipe comes from the Cook'n collection. Try Cook'n for FREE!
Chocolate Chip Cookies
Double Chocolate Chip Cookies
German Chocolate Cake Mix Cookies
Oatmeal Raisin Cookies
Giant Confetti Oatmeal Cookies
Coconut Macaroons
Frosted Maple Walnut Cookies
Peanut Butter Cookies
No-Roll Sugar Cookies
Stamped Shortbread Cookies
Crisp Chocolate Snaps
Whole Wheat Sugar Cookies
Ginger Snaps
Funfetti Cookies
Mexican Wedding Cakes
Snickerdoodles
Peanut Blossoms
Ginger Butter Cookies
Fudgy Bonbons
Thumbprints
Cherry Winks
Split Seconds
Double Chocolate-Orange Biscotti
Lemon-Glazed Cashew Shortbread
Rolled Sugar Cookies
Date-Filled Whole Wheat Cookies
Ginger Cookie Cutouts
Basic Refrigerator Cookies
Spritz Cookies
Pumpkin Bars
Chocolate Cherry Bars
Whole Wheat Zucchini Bars
Rocky Road Fudge Bars
Chocolate Caramel Layer Bars
Maple Walnut Bars
Oatmeal Carmelitas
Homemade Chewy Granola Bars
Sunburst Lemon Bars
Quick Cranberry-Orange Bars
Double Date Bars
Cinnamon Toffee Bars
Salted Peanut Chews
Cashew Caramel Brownies
Gourmet Mint Brownies
Espresso Brownies
Pecan Blondies with Browned Butter Frosting
Fudgy Brownies
Pecan Toffee Squares
Divinity
Candy-Coated Pretzels
Cherry Almond Bark
Penuche
Old-Fashioned Caramels
Quick Fondant
Cherry Almond Fondant
Classic Neapolitan Fondant Slices
Taffy
Holiday Peppermints
Cashew Clusters
Microwave Peanut Brittle
Kahlua Cream Truffles
Sugared `n Spiced Nuts
Maple Nut Goodie Bars
Caramel Corn
Candy and Popcorn Balls
Sherried Pecan Pralines
Triple Chocolate Fudge
Vanilla Fudge
Cook's Note: Storing Cookies
Cook's Note: Tips for Making Drop Cookies
Cook's Note: Arranging and Baking the Batch
Cook's Note: A Bit About Shortenings
Cook's Note: Storing Nuts
Cook's Note: Testing for Doneness
Cook's Note: Greasing the Pan
When the Cookie Crumbles
Cook's Note: Cookie Sheets
Cook's Note: Melting Chocolate
Cook's Note: Mailing Cookies
Cook's Note: Tips for Shaping Cookies
Cook's Note: Tips for Making Refrigerator Cookies
Cook's Note: Cookie Presses
Cook's Note: Cooling Cookies
Cook's Note: Tips for Making Bar Cookies
Cook's Note: Melting Chocolate in the Microwave
Cook's Note: How to Cut Bars and Candies Perfectly
Cook's Note: Tips for Making Candy
Cook's Note: Testing a Candy Thermometer
Cook's Note: Butter Makes Better Candy
Candy-Cooking Stages
High Altitude Candy Cooking
Rocky Road Fudge Bars Frosting
|
|
|
