#3479 - Chocolate Cinnamon Snap Cookies

(by Shirley McNevich)

6 TBSP Hershey's cocoa
2 TBSP canola oil
1 3/4 cups flour
2 tsp. baking soda
1 tsp. cinnamon
1/4 tsp. salt
1 1/2 sticks softened butter
1 1/3 cups white sugar
1 egg
1/4 cup Kayro lite corn syrup

In a small bowl add cocoa and canola oil--stir until well mixed, then set aside. In separate bowl add flour, baking soda, cinnamon and salt--stir to mix. In a mixer add butter and 1 cup of the white sugar--beat. Add the egg--beat. Add the corn syrup and the cocoa mixture--beat. Slowly add flour mixture--beat. Remove bowl from mixer. Place 1/3 cup of white sugar in a small bowl. Shape the cookie dough into 1" balls and roll each in the white sugar. Place the sugar coated dough balls on greased cookie sheets. Bake at 375 degrees for 8-11 minutes (centers should still be a bit soft but edges should be set). Cool slightly before removing from cookie sheets, then place them on paper towels to cool.