Mexican polvorones
24 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -Dottie Cross TMPJ72B COOKIE: | ||
| 1 | cup | Butter-flavored shortening |
| ½ | cup | Confectioner's sugar |
| 2 | tablespoons | Milk |
| 1 | teaspoon | Vanilla extract |
| ½ | teaspoon | Cinnamon |
| 1¾ | cup | All-purpose flour |
| ¾ | teaspoon | Baking powder COATING: |
| 1 | cup | Sugar |
| ½ | ounce | Semi-sweet chocolate; finely grated |
| ½ | teaspoon | Cinnamon |
Directions
For cookie: Combine shortening, sugar, milk, vanilla and cinnamon in large bowl. Beat until light and creamy. Add flour and baking powder.
Beat at low speed until blended. Shape dough into one and a quarter-inch circles using a pancake turner or spatula. For coating: Combine sugar, chocolate and cinnamon in shallow bowl. Set aside.
Bake cookies in preheated 300-degree oven for 20 to 25 minutes. Cool on baking sheet for one minute. Place each cookie in coating mixture.
Coat on both sides. Cool on wire racks. Yield: Approximately 2 dozen cookies. Source: The Irvine World News Reformatted by: CYGNUS, HCPM52C