Ingredients
-
2 1/4
-
1
-
2 1/4
-
2
-
1 1/4
-
2
-
2
-
2
-
2
-
1
-
-
-
-
-
Directions
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!, I love these cookies! They are just like polvorones are supposed to taste like For the reviewer who did not like it, maybe it’s the texture that he/she is not used too I will be making them again this Christmas Thanks Kim D!!!, These are yummy – just like from a Mexican bakery!! They were tasty and had the lovely gritty (polvo means dust in Spanish) taste that I expected Excellent!! We’ll make these again Kim D 🙂
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Steps
|
1
Done
|
Combine All Ingredients in a Mixing Bowl. |
|
2
Done
|
Blend Well. |
|
3
Done
|
Cover Dough and Refrigerate For 30 Minutes. |
|
4
Done
|
Preheat Oven to 350f. |
|
5
Done
|
Scoop About Two Tablespoons of Dough, Roll Into a Large Ball, Then Roll in Granulated Sugar. |
|
6
Done
|
Place Ball of Dough Onto a Baking Sheet. |
|
7
Done
|
Flatten Ball With the Palm of Your Hand to About 1/4-Inch Thick. |
|
8
Done
|
Sprinkle a Little Extra Sugar on Top. |
|
9
Done
|
Repeat Process With the Rest of the Dough, Placing Them 2-Inches Apart Once Flattened. |
|
10
Done
|
Bake For 15-20 Minutes. |
|
11
Done
|
Make Sure You not Over Bake! |
|
12
Done
|
Remove Cookies from Oven and Leave on Cookie Sheet For 5 Minutes, Before Transfering to a Wire Rack to Cool Completely. |
