Mexican Polvarone Cookies

Coating: 1/2 c Granulated sugar

1 Semi-sweet chocolate square

; grated 1/2 ts Cinnamon

Cookies: 1 c Golden crisco shortening

1/2 c Icing sugar; sifted

2 tb Milk

1 ts Vanilla

1 3/4 c All purpose flour

3/4 ts Baking powder

1/2 ts Cinnamon

1. Combine sugar, chocolate and cinnamon in small bowl; set

aside. Cookies: 2. Preheat oven to 300F (150C).

3. Beat shortening, icing sugar, milk and vanilla together

on medium speed of electric mixer until light and creamy. Add flour, baking powder and cinnamon, beating on low speed until blended. (Dough will be soft). 4. Shape dough into 1-1/4 inch (3 cm) balls. Place on

ungreased baking sheet. Flatten to 2 inch (5 cm) circles about 1/4" (6 mm) thick with glass or pancake turner dipped in flour. 5. Bake at 300F (150C) for 20-25 minutes. Cool 1 minute,

then place each warm cookie in coating mixture, turning to coat both sides. Cool. Makes: About 2 dozen cookies. Freezing: excellent
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