Choco Mint Snaps

Cream together shortening and sugar. Add egg and corn syrup, mix well.

Melt chocolate chips in the microwave or double boiler and set aside.

Mix together dry ingredients and add to the shortening/sugar mixture. Mix in melted chips and peppermint extract. Blend well.

Roll dough into balls about the size of a small walnut. Roll in granulated sugar and place on an ungreased cookie sheet. (I like to use a pan with a lip and line it with parchment, but an unlined, no-lip cookie sheet works well, too.)

Bake at 350 degrees for 8-10 minutes. You want these slightly underdone; they should be puffy (not flat) when you take them out. Let the cookies sit on the baking sheets for about 2 minutes and then remove them to a wire rack to finish cooling.

Don’t try to take them off the sheet too early—they will either fall apart or smoosh together. Trust me.

Enjoy!