Serves: 72
Total Calories: 87
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 Crisp Chocolate Snaps recipe is from the Cook'n with Pillsbury Cookbook. Download this Cookbook today.
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