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!
- 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
- Combine all ingredients in a mixing bowl.
- Blend well.
- Cover dough and refrigerate for 30 minutes.
- Preheat oven to 350°F.
- Scoop about two tablespoons of dough, roll into a large ball, then roll in granulated sugar.
- Place ball of dough onto a baking sheet.
- Flatten ball with the palm of your hand to about 1/4-inch thick.
- Sprinkle a little extra sugar on top.
- Repeat process with the rest of the dough, placing them 2-inches apart once flattened.
- Bake for 15-20 minutes.
- Make sure you not over bake!
- Remove cookies from oven and leave on cookie sheet for 5 minutes, before transfering to a wire rack to cool completely.