When it’s baking time, my family lobbies for these Mexican crinkle cookies. You can replace 1 oz. unsweetened chocolate with 3 Tbsp. cocoa powder plus 1 Tbsp. shortening, butter or oil.—Kim Kenyon, Greenwood, MO
- 3/4 cup butter, cubed
- 2 ounces unsweetened chocolate, chopped
- 1 cup packed brown sugar
- 1/4 cup light corn syrup
- 1 large egg
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1-1/2 teaspoons ground cinnamon, divided
- 1/4 teaspoon salt
- 1/2 cup confectioners' sugar
- In a large microwave-safe bowl, melt butter and chocolate; stir until smooth. Beat in brown sugar and corn syrup until blended. Beat in egg. In another bowl, whisk flour, baking soda, 1 teaspoon cinnamon and salt; gradually beat into brown sugar mixture. Refrigerate, covered, 1 hour or until firm.
- Preheat oven to 350°. In a shallow bowl, mix confectioners' sugar and remaining cinnamon. Shape dough into 1-1/2-in. balls; roll in confectioners' sugar mixture. Place 2 in. apart on greased baking sheets.
- Bake 10-12 minutes or until set and tops are cracked. Cool on pans 2 minutes. Remove from pans to wire racks to cool. Yield: about 2 dozen.
Originally published as Mexican Crinkle Cookies in Cookies & Candies Bookazine 2015, p36
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