Polvorones de Chocolate (Mexican Chocolate Cookies)

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Prep:

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!

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Ingredients [?]

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  • add   2 eggs
  • add   1 tablespoon all-purpose flour
  • add   1 1/4 cups vegetable shortening
  • add   2 tablespoons cocoa
  • add   2 teaspoons baking powder
  • add   2 tablespoons vegetable shortening
  • add   2 tablespoons powdered sugar
  • add   granulated sugar
  • add   1 teaspoon pure vanilla extract
  • add   2 1/4 cups all-purpose flour
  • add   2 1/4 cups powdered sugar

Instructions

  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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