Polvorones de Chocolate (Mexican Chocolate Cookies)
Per serving
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
13 serv.Step-by-step 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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