Mexican Chocolate Sugar Crisps

Name: Mexican Chocolate Sugar Crisps
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 4-1/2 dozen.
Ingredients: 3/4 cup shortening; 1-1/4 cups sugar, divided; 1 large egg, room temperature; 1/4 cup light corn syrup; 2 ounces unsweetened chocolate, melted and cooled; 1-3/4 cups all-purpose flour; 1-1/2 teaspoons ground cinnamon; 1 teaspoon baking soda; 1/4 teaspoon salt; 1 cup (6 ounces) semisweet chocolate chips

My grandma loved these so much, she would hide them from my grandpa! I think of her every time I make a batch. Like Mexican spice? Try stirring in a little chili powder. —Michele Lovio, Thousand Oaks, California

Ingredients

3/4 cup shortening
1-1/4 cups sugar, divided
1 large egg, room temperature
1/4 cup light corn syrup
2 ounces unsweetened chocolate, melted and cooled
1-3/4 cups all-purpose flour
1-1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1/4 teaspoon salt
1 cup (6 ounces) semisweet chocolate chips

Directions

Preheat oven to 350°. In a large bowl, cream shortening and 1 cup sugar until fluffy. Beat in egg, corn syrup and melted chocolate. In another bowl, whisk flour, cinnamon, baking soda and salt; gradually beat into creamed mixture. Stir in chocolate chips.
Shape dough into 1-in. balls; roll in remaining sugar. Place cookies 2 in. apart on ungreased baking sheets (do not flatten). Bake 8-10 minutes or until tops are puffed and cracked. Cool on pans 2 minutes. Remove to wire racks to cool.
To Make Ahead: Dough can be made 2 days in advance. Place in an airtight container and refrigerate.
Freeze option: Freeze shaped balls of dough on baking sheets until firm. Transfer to airtight containers; return to freezer. To use, bake cookies as directed.

Nutrition Facts

1 cookie: 85 calories, 4g fat (2g saturated fat), 3mg cholesterol, 37mg sodium, 11g carbohydrate (8g sugars, 1g fiber), 1g protein.

Originally published as Sylvia's Mexican Chocolate Sugar Cookies in Taste of Home Christmas Annual 2016

Reviews

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Average Rating:

JoJo1202

Dec 21, 2018

These were delicious. I might even drizzle some with PB frosting.
suefalk

Jun 20, 2018

Yummy! A light, crispy cookie. I did add 1/8 teaspoon Guajillo Chili (I had to grind mine into a powder.) But, I'm sure any chili powder will do. I made these cookies for Cinco de Mayo. I also added 1/2 teaspoon Cinnamon to the 1/4 cup sugar for rolling cookie dough in. Soooo good!