Mexican Chocolate Crinkles Recipes

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MEXICAN CRINKLES



Mexican Crinkles image

I'm always on the lookout for a good cookie. These are better than good - they're great! They are crispy outside, chewy inside, chocolatey and with just a hint of cinnamon. They also have that "gritty" texture that can be found in many of the cookies from Mexican bakeries. I found this recipe in "Divine Cuisine" compiled by the Episcopal Churchwomen of St. Paul's Church in DeKalb, Illinois, where my in-laws used to attend. They were submitted by Helen Bishop. Yum!!

Provided by Acerast

Categories     Dessert

Time 46m

Yield 48 cookies

Number Of Ingredients 10

3/4 cup vegetable shortening
1 cup granulated sugar
1 egg
1/4 cup light corn syrup
2 ounces unsweetened chocolate
1 3/4 cups flour
2 teaspoons baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
granulated sugar, for rolling

Steps:

  • Preheat oven to 350°F.
  • Cream together shortening, sugar and eggs.
  • In a microwave safe bowl, melt chocolate; add to shortening mixture.
  • Stir in corn syrup.
  • Sift in flour, baking soda, salt and cinnamon.
  • Shape into balls the size of walnuts.
  • Roll balls in granulated sugar.
  • Place cookies about 2-inches apart on parchment lined baking sheets.
  • Bake for 12 minutes.

Nutrition Facts : Calories 73.6, Fat 4, SaturatedFat 1.4, Cholesterol 3.9, Sodium 67.5, Carbohydrate 9.4, Fiber 0.3, Sugar 4.7, Protein 0.8

MEXICAN CRINKLE COOKIES



Mexican Crinkle Cookies image

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, Missouri

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield about 2 dozen.

Number Of Ingredients 10

3/4 cup butter, cubed
2 ounces unsweetened chocolate, chopped
1 cup packed brown sugar
1/4 cup light corn syrup
1 large egg, room temperature
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

Steps:

  • In a microwave, 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, until firm, about 1 hour., 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 until cookies are set and tops are cracked, 10-12 minutes. Cool on pans 2 minutes. Remove to wire racks to finish cooling.,

Nutrition Facts : Calories 158 calories, Fat 7g fat (4g saturated fat), Cholesterol 23mg cholesterol, Sodium 184mg sodium, Carbohydrate 22g carbohydrate (13g sugars, Fiber 1g fiber), Protein 2g protein.

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