Mexican chocolate and pepita shortbread stars
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Unsalted shelled pepitas; toasted |
| 4 | ounces | Semisweet chocolate; chopped |
| 1 | cup | Unsalted butter; room temperature (2 |
| ; sticks) | ||
| ½ | cup | Plus 2 tablespoons sugar |
| ½ | teaspoon | Ground cinnamon |
| ¼ | teaspoon | Salt |
| 2¾ | cup | All purpose flour |
| 1 | large | Egg white; lightly whisked |
Directions
Preheat oven to 325F. Grind pepitas in coffee grinder or blender until coarsely ground. Set aside. Stir chocolate in top of double boiler set over simmering water until melted and smooth. Transfer chocolate to large bowl.
Cool slightly.
Add butter, ½ cup sugar, ground cinnamon and salt to melted chocolate.
Using electric mixer, beat until well blended. Add flour and ground pepitas and stir until just blended.
Roll out dough on floured surface to -inch thickness. Using 3-inch star cookie cutter dipped into flour, cut out cookies. Transfer cookies to ungreased baking sheets, spacing 1 inch apart. Reroll dough scraps; cut out additional cookies and place on baking sheets. Brush cookies with egg white; sprinkle with remaining 2 tablespoons sugar.
Bake cookies until just firm to touch, about 18 minutes. Cool 5 minutes on baking sheets. Transfer to rack; cool.
Makes about 20.
Bon Appetit October 1999
Converted by MC_Buster.
Per serving: 2187 Calories (kcal); 218g Total Fat; (85% calories from fat); 10g Protein; 73g Carbohydrate; 496mg Cholesterol; 625mg Sodium Food Exchanges: 0 Grain(Starch); ½ Lean Meat; 0 Vegetable; 0 Fruit; 43½ Fat; 5 Other Carbohydrates Converted by MM_Buster v2.0n.