MEXICAN CHOCOLATE CRINKLES

 

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Ingredients

  • 3/4 cup shortening
  • 1 cup sugar
  • 1 egg
  • 1/4 cup light corn syrup
  • 1 square (1 oz) unsweetened chocolate, melted
  • 1 3/4 cup all-purpose flour
  • 2 teaspoons baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • Additional sugar

Directions

  • In a mixing bowl, cream shortening, sugar and egg. Add corn syrup and melted chocolate.
  • Sift together flour, baking soda, salt and cinnamon; add to mixing bowl.
  • Roll into walnut-sized balls and roll in sugar; place 3 inches apart on ungreased cookie sheet.
  • Bake at 350 degrees for 10-12 minutes (cookies should be soft).
  • Cool 2-3 minutes before removing to wire racks.
  • Yield: 2 1/2 dozen

Notes

This is one of my favorite cookies. They are thin and crisp with a hint of cinnamon flavor. Cookies firm up as they cool.

Categories: Cookies  Dessert 
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