Chocolate Snaps

1. 1

   Melt chips and cool.

2. 2

   Combine flour, soda and salt.

3. 3

   With electric mixer on medium-low, beat butter and sugar until fluffy. Add vanilla, Karo and egg and continue mixing until well blended. Refrigerate until firm, about 30 minutes.

4. 4

   Shape dough into 1-inch balls and roll in additional sugar.

5. 5

   Put on ungreased cookie sheet about 1 inch apart.

6. 6

   Bake until edges are lightly browned, 10 to 15 minutes.

7. 7

   Let stand 1 minute, then remove.

No additional tips available.