Proud mom Sally Parker of Idalia, Colorado share her son's prize-winning cookies here. "Reed got his recipe from his grandmother, and it's earned him two blue ribbons at the county fair," she beams.
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- 3/4 cup shortening
- 1 cup sugar
- 1 egg
- 1-3/4 cups all-purpose flour
- 1/3 cup baking cocoa
- 1/4 cup light corn syrup
- 2 tablespoons vegetable oil
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- Additional sugar
- 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. Yield: 5 dozen.
Originally published as Chocolate Snappers in Country Woman
November/December 1995, p39
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