Mexican Crinkle Cookies Recipe Taste Of Home

MEXICAN CHOCOLATE CRINKLES

Steps:

• In a large bowl, cream shortening and sugar until light and fluffy, 5-7 minutes. Add the egg, corn syrup and melted chocolate. Combine the flour, baking soda, salt and cinnamon; gradually add to creamed mixture and mix well. , Roll into walnut-sized balls and roll in additional sugar; place 3 in. apart on ungreased baking sheets. Bake at 350° for 10-12 minutes (cookies should be soft). Cool 2-3 minutes before removing to wire racks.

MEXICAN CRINKLE COOKIES WITH A KICK

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, spicy chocolate cinnamon sugar 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 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.

MEXICAN CRINKLE COOKIES

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.,

MEXICAN CINNAMON COOKIES

Steps:

• Place egg white in a small bowl; let stand at room temperature 30 minutes., Preheat oven to 375°. In a large bowl, beat lard until creamy. In another bowl, whisk flour, baking powder, cinnamon and salt; gradually beat into lard., Beat egg white on high speed until stiff peaks form. Gently whisk in sugar and egg yolk. Gradually beat into lard mixture. Turn onto a lightly floured surface; knead gently 8-10 times., Divide dough into 6 portions. On a lightly floured surface, roll each portion into a 24-in.-long rope; cut diagonally into 1-in. pieces. Place 1 in. apart on ungreased baking sheets. Bake 8-10 minutes or until edges are light brown. Cool on pans 2 minutes., In a small bowl, mix sugar and cinnamon. Roll warm cookies in cinnamon sugar mixture or confectioners' sugar. Cool on wire racks.

MEXICAN CRINKLES

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.