Polvorones de Chocolate (Mexican Chocolate Cookies) |
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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 13 |
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I found this recipe in a Mexican cooking magazine called Panaderia Mexicana Tradicional . The recipe was originally written in Spanish and the measurements were in grams. I translated the recipe into English and converted the measurements to accomodate the American kitchen. Living in Texas, we have a lot of Mexican bakeries! I love going into the panaderia by the farmer's market. I love Mexican pastries because they are not too sweet. This cookie is one of my favorites! Ingredients:
2 1/4 cups all-purpose flour, plus |
1 tablespoon all-purpose flour |
2 1/4 cups powdered sugar, plus |
2 tablespoons powdered sugar |
1 1/4 cups vegetable shortening, plus |
2 tablespoons vegetable shortening |
2 eggs |
2 tablespoons cocoa |
2 teaspoons baking powder |
1 teaspoon pure vanilla extract |
granulated sugar, for rolling |
Directions:
1. Combine all ingredients in a mixing bowl.
2. Blend well.
3. Cover dough and refrigerate for 30 minutes.
4. Preheat oven to 350°F.
5. Scoop about two tablespoons of dough, roll into a large ball, then roll in granulated sugar.
6. Place ball of dough onto a baking sheet.
7. Flatten ball with the palm of your hand to about 1/4-inch thick.
8. Sprinkle a little extra sugar on top.
9. Repeat process with the rest of the dough, placing them 2-inches apart once flattened.
10. Bake for 15-20 minutes.
11. Make sure you not over bake!
12. Remove cookies from oven and leave on cookie sheet for 5 minutes, before transfering to a wire rack to cool completely.
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