| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Mexican |
Desserts, Cookies, Holidays, Mexican |
24 |
Servings |
INGREDIENTS
|
|
-Dottie Cross TMPJ72B COOKIE: |
| 1 |
c |
Butter-flavored shortening |
| 1/2 |
c |
Confectioner's sugar |
| 2 |
tb |
Milk |
| 1 |
ts |
Vanilla extract |
| 1/2 |
ts |
Cinnamon |
| 1 3/4 |
c |
All-purpose flour |
| 3/4 |
ts |
Baking powder COATING: |
| 1 |
c |
Sugar |
| 1/2 |
oz |
Semi-sweet chocolate; finely grated |
| 1/2 |
ts |
Cinnamon |
INSTRUCTIONS
For cookie: Combine shortening, sugar, milk, vanilla and cinnamon in large
bowl. Beat until light and creamy. Add flour and baking powder. Beat at low
speed until blended. Shape dough into one and a quarter-inch circles using
a pancake turner or spatula. For coating: Combine sugar, chocolate and
cinnamon in shallow bowl. Set aside. Bake cookies in preheated 300-degree
oven for 20 to 25 minutes. Cool on baking sheet for one minute. Place each
cookie in coating mixture. Coat on both sides. Cool on wire racks. Yield:
Approximately 2 dozen cookies. Source: The Irvine World News Reformatted
by: CYGNUS, HCPM52C
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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