Ingrédients pour Polvorones De Chocolate Mexican Chocolate Cookies
- 2 cups (250g) all-purpose flour
- 1 cup (120g) powdered sugar
- Vegetable Shortening
- Eggs
- Cocoa
- Baking Powder
- Pure Vanilla Extract
- 1/2 cup (100g) granulated sugar, for rolling
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Comment préparer Polvorones De Chocolate Mexican Chocolate Cookies
- In a large mixing bowl, combine all ingredients.
- Mix thoroughly until a dough forms.
- Cover the bowl and refrigerate the dough for at least 30 minutes (or up to 2 hours for easier handling).
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- Scoop approximately 2 tablespoons of dough. Roll each scoop into a ball, then roll it in granulated sugar until fully coated.
- Place the sugar-coated dough balls onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Gently flatten each ball to about 1/4-inch thickness using the palm of your hand.
- Sprinkle a little extra granulated sugar on top of each cookie.
- Repeat steps 5-8 with the remaining dough.
- Bake for 15-20 minutes, or until the edges are lightly golden brown. Keep a close eye to prevent over-baking.
- Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely. This prevents them from becoming too crumbly.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
86g
Fat
32g
Carbs
13g
