Chewy, mint chocolate cookies with a sugary coating.

Chocolate Mint Snaps

4 (1-ounce) squares unsweetened chocolate

4 cups all-purpose flour

2 teaspoons baking soda

1/2 teaspoon salt

1 1/4 cups vegetable shortening

2 cups granulated sugar

2 large eggs

1/3 cup light corn syrup

2 1/2 tablespoons water

2 teaspoons peppermint extract

1 teaspoon vanilla extract

Additional sugar for rolling

1. Melt chocolate squares in the top of a double boiler over simmering water; set aside to cool.
2. Preheat oven to 350°F (175°C).
3. In a small bowl whisk together the flour, baking soda and salt; set aside.
4. In a large mixing bowl, using an electric mixer at medium speed, cream the shortening and 2 cups sugar until light and fluffy. Add eggs and blend well. Add reserved chocolate, corn syrup, water, and extracts and blend well. Stir in flour mixture until just blended.
5. Shape dough into 1-inch balls; roll in additional sugar and place about 2-inches apart onto greased baking sheets.
6. Bake for 9 to 11 minutes. Cool a few minutes on baking sheet and transfer to wire racks to cool completely.

Makes about 6 dozen.