Polvorones de Chocolate (Mexican Chocolate Cookies)

I found this recipe in a Mexican cooking magazine called "Panaderia Mexicana Tradicional". The recipe was originally written in Spanish and the measurements were in grams. I translated the recipe into English and converted the measurements to accomodate the American kitchen. Living in Texas, we have a lot of Mexican bakeries! I love going into the panaderia by the farmer's market. I love Mexican pastries because they are not too sweet. This cookie is one of my favorites!

• Ready In: 1 hr 5 mins
• Serves: 13

Ingredients

• 2 1⁄4 cups all-purpose flour, plus
• 1  tablespoon all-purpose flour
• 2 1⁄4 cups powdered sugar, plus
• 2  tablespoons powdered sugar
• 1 1⁄4 cups vegetable shortening, plus
• 2  tablespoons vegetable shortening
• 2  eggs
• 2  tablespoons  cocoa
• 2  teaspoons baking powder
• 1  teaspoon pure vanilla extract
•  granulated sugar, for rolling

Directions

1. Combine all ingredients in a mixing bowl.
2. Blend well.
3. Cover dough and refrigerate for 30 minutes.
4. Preheat oven to 350°F.
5. Scoop about two tablespoons of dough, roll into a large ball, then roll in granulated sugar.
6. Place ball of dough onto a baking sheet.
7. Flatten ball with the palm of your hand to about 1/4-inch thick.
8. Sprinkle a little extra sugar on top.
9. Repeat process with the rest of the dough, placing them 2-inches apart once flattened.
10. Bake for 15-20 minutes.
11. Make sure you not over bake!
12. Remove cookies from oven and leave on cookie sheet for 5 minutes, before transfering to a wire rack to cool completely.