POLVORONES DE CHOCOLATE (MEXICAN CHOCOLATE COOKIES)
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!
Provided by Kim D.
Categories Dessert
Time 1h5m
Yield 13 serving(s)
Number Of Ingredients 11
Steps:
- 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.
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