Mexican Crinkle Cookies Food

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MEXICAN CRINKLES



Mexican Crinkles image

I'm always on the lookout for a good cookie. These are better than good - they're great! They are crispy outside, chewy inside, chocolatey and with just a hint of cinnamon. They also have that "gritty" texture that can be found in many of the cookies from Mexican bakeries. I found this recipe in "Divine Cuisine" compiled by the Episcopal Churchwomen of St. Paul's Church in DeKalb, Illinois, where my in-laws used to attend. They were submitted by Helen Bishop. Yum!!

Provided by Acerast

Categories     Dessert

Time 46m

Yield 48 cookies

Number Of Ingredients 10

3/4 cup vegetable shortening
1 cup granulated sugar
1 egg
1/4 cup light corn syrup
2 ounces unsweetened chocolate
1 3/4 cups flour
2 teaspoons baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
granulated sugar, for rolling

Steps:

  • Preheat oven to 350°F.
  • Cream together shortening, sugar and eggs.
  • In a microwave safe bowl, melt chocolate; add to shortening mixture.
  • Stir in corn syrup.
  • Sift in flour, baking soda, salt and cinnamon.
  • Shape into balls the size of walnuts.
  • Roll balls in granulated sugar.
  • Place cookies about 2-inches apart on parchment lined baking sheets.
  • Bake for 12 minutes.

Nutrition Facts : Calories 73.6, Fat 4, SaturatedFat 1.4, Cholesterol 3.9, Sodium 67.5, Carbohydrate 9.4, Fiber 0.3, Sugar 4.7, Protein 0.8

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