Time 1h Yield 36 Number Of Ingredients 13 Steps:
Heat oven to 350°F. In large bowl, beat sugar, shortening, butter, vanilla and egg with electric mixer on medium speed, or mix with spoon. Stir in flour, cream of tartar, baking soda and salt. Shape dough into 1-inch balls. On ungreased cookie sheet, place balls 3 inches apart. With greased bottom of glass dipped into sugar, flatten balls slightly. Press 1 teaspoon pecans onto each cookie. Bake 9 to 10 minutes or until set but not brown. Cool slightly; remove from cookie sheet to cooling rack. In small microwavable bowl, microwave caramels and milk uncovered on High 2 to 3 minutes, stirring every minute, until smooth. Spoon caramel over cookies; top with chocolate. Cool completely, about 30 minutes.
Yield 18 Number Of Ingredients 4 Steps:
In a large bowl combine cake mix, whipped topping and egg; mix until well combined. Chill the dough several hours or overnight (or freeze dough wrapped in plastic). Preheat oven to 350 degrees F (175 degrees C). Form tablespoons of dough into one inch balls and roll them in the confectioners’ sugar. Place the cookies on greased or parchment lined cookie sheet a couple inches apart. Bake 10 to 12 minutes until cookies are set, but not browned. Cool on wire rack.
Time 25m Yield 5 dozen. Number Of Ingredients 11 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.
Time 35m Yield about 6 dozen. Number Of Ingredients 12 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.
Time 1h5m Yield 36 cookies Number Of Ingredients 9 Steps:
Combine flour, baking soda, cinnamon, and salt; set aside. Beat shortening, sugar, and egg until creamy; add corn syrup and cocoa, mix. Blend in flour mixture. Shape into balls using 1 T dough each; roll in granulated sugar. Bake on an ungreased cookie sheet at 350* for 15 minutes. Let stand a few minutes before removing from sheets. Variations: Add 1/4 tsp peppermint extract with the corn syrup, or stir in mint chocolate chips, or semi- sweet.
Time 32m Yield 36 Number Of Ingredients 11 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.
More about “chocolate snappers recipes”
Time 30m Yield 5 dozen Number Of Ingredients 5 Steps:
Heat oven to 375. Beat about half of the cake mix (dry), the shortening and eggs in large bowl on medium speed until smooth. Stir in remaining cake mix. For each cookie, place 3 pecan halves, with ends touching in center, on ungreased cookie sheet. Place 1 teaspoon dough in center of each group of pecans. Bake 8 to 10 minutes oruntil centers are slightly puffed and edges are set. Cool completely; remove from cookie sheet. Frost with frosting.
