Name: Polvorones de Chocolate (Mexican Chocolate Cookies)
Prep time: 45 min
Cook time: 20 min
Total time: 1 h 5 min
Yield: 13 serving(s)
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

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Recipe by Kim D.

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Polvorones de Chocolate (Mexican Chocolate Cookies) created by Kim D.

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:: 1hr 5mins
Serves:
Units:

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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

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

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RECIPE MADE WITH LOVE BY

@Kim D.

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@Kim D.

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"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!"

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review by mariela_ms

12/19/2008

I love these cookies! They are just like polvorones are supposed to taste like. For the reviewer who did not like it, maybe it's the texture that he/she is not used too. I will be making them again this Christmas. Thanks Kim.D!!!

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review by Acerast

6/24/2007

These are yummy - just like from a Mexican bakery!! They were tasty and had the lovely gritty (polvo means dust in Spanish) taste that I expected. Excellent!! We'll make these again Kim D. :)

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review by Daymented

11/20/2004

I don't get it. Either something is missing in the recipe or I just didn't like these. They tasted like big dry floury crackers. After the first tray of 6 we threw it all away. I'm sorry.

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photo by Kim D.

8/29/2004

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creation by Kim D.

8/24/2004

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!