Mexican Chocolate And Pepita Shortbread Stars Recipes
MEXICAN CHOCOLATE AND PEPITA SHORTBREAD STARS
Yield Makes about 20
Number Of Ingredients 8
Steps:
- Preheat oven to 325°F. Grind pepitas in coffee grinder or blender until coarsely ground. Set aside. Stir chocolate in top of double boiler set over simmering water until melted and smooth. Transfer chocolate to large bowl. Cool slightly.
- Add butter, 1/2 cup sugar, ground cinnamon and salt to melted chocolate. Using electric mixer, beat until well blended. Add flour and ground pepitas and stir until just blended.
- Roll out dough on floured surface to -inch thickness. Using 3-inch star cookie cutter dipped into flour, cut out cookies. Transfer cookies to ungreased baking sheets, spacing 1 inch apart. Reroll dough scraps; cut out additional cookies and place on baking sheets. Brush cookies with egg white; sprinkle with remaining 2 tablespoons sugar. Bake cookies until just firm to touch, about 18 minutes. Cool 5 minutes on baking sheets. Transfer to rack; cool.
MEXICAN SHORTBREAD
Mexican chocolate consists of grainy chocolate disks flavored with sugar, cinnamon, almonds and vanilla, used to prepare Mexican hot chocolate beverage and in mole sauces. It is usually available in Mexican sections of supermarkets. Substitution for Mexican Chocolate if you cannot find it: One ounce of semisweet chocolate, 1/2-teaspoon ground cinnamon and one drip of almond extract can substitute for 1-ounce of Mexican chocolate.
Provided by invictus
Categories Dessert
Time 25m
Yield 8 wedges
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees.
- Cream margarine and sugar together in bowl. Stir in flour, cornmeal, cinnamon and salt. Pat dough into 8-inch pie pan. Bake until golden, about 10 minutes.
- Meanwhile, melt chocolates with milk in double boiler. Stir until smooth.
- When shortbread is done, immediately score into 8 sections with knife while shortbread is still hot.
- Drizzle melted chocolate on top, allow to cool before cutting into wedges.
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- Toast pepitas by placing them in a large dry skillet over medium heat. Cook, stirring occasionally, about 3 minutes. They will lighten in color and some will pop. Remove pepitas from skillet and cool to room temperature.
- Place chocolate in a bowl over simmering water. Melt, stirring occasionally, until smooth. Transfer chocolate to a large bowl and cool for 3 minutes.
- Add butter, granulated sugar, vanilla, cinnamon, and salt to chocolate. Beat until thoroughly combined.
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