Mexican Crinkles

Total Time
46mins
Prep
10 mins
Cook
36 mins

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!!

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Ingredients

Nutrition

Directions

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