I love to bake...in fact, my first try at baking "from scratch" is still vivid in my memory. I make a cake for Mom for Mother's Day—and forgot to put in the baking powder! This recipe brings back memories, too—when our two girls were young they often took these cookies to their Scout outings.
VERIFIED BY Taste of Home Test Kitchen
- 3/4 cup shortening
- 1 cup sugar
- 1 egg
- 1/4 cup light corn syrup
- 1 square (1 ounce) unsweetened chocolate, melted
- 1-3/4 cups all-purpose flour
- 2 teaspoons baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- Additional sugar
- 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 in. apart on ungreased cookie sheets. Bake at 350° for 10-12 minutes (cookies should by soft). Cool 2-3 minutes before removing to wire racks. Yield: 2-1/2 dozen.
Originally published as Mexican Chocolate Crinkles in Sweet and Scrumptious Chocolate 1994, p33
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Reviewed Oct. 9, 2013
"Love this recipe!"