Mexican Polvorones Recipe
Yield: 24 ServingsRecipe by luhu.jp
Ingredients:
-Dottie Cross TMPJ72B COOKIE:,
1 cup: Butter-flavored shortening,
1/2 cup: Confectioners sugar,
2 tbsp: Milk,
1 tsp: Vanilla extract,
1/2 tsp: Cinnamon,
1 3/4 cup: All-purpose flour,
3/4 tsp: Baking powder COATING:,
1 cup: Sugar,
1/2 ounce: Semi-sweet chocolate, finely grated
1/2 tsp: 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
Source from luhu.jp
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
Source from luhu.jp