These melt-in-your-mouth polvorones (Mexican wedding cookies) get a chocolate makeover by replacing all the nuts in the traditional version with ground chocolate. Addictive just as they are, you can also grate a little cinnamon stick over them before serving. Source: EatingWell Magazine, November/December 2018

Alice Medrich
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Ingredients

Directions

  • Position racks in upper and lower thirds of oven; preheat to 325 degrees F. Line 2 rimmed baking sheets with parchment paper or baking mats.

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  • Combine chocolate, all-purpose flour, pastry flour, granulated sugar and salt in a food processor. Pulse until the chocolate is broken into pieces ranging in size from very coarse sand to a generous 1/4 inch. Add butter, oil and vanilla. Pulse until the mixture begins to clump together. Transfer to a large bowl and mix and squeeze the dough to incorporate any remaining flour.

  • Using a scant 1 tablespoon each, shape the dough into 40 balls. Place 1 1/2 inches apart on the prepared baking sheets. Bake, rotating the pans from top to bottom and front to back halfway through, until the cookie tops look dry, show a few hairline cracks and do not feel squishy when lightly pressed with a finger, 20 to 22 minutes. Cool on the pans for 5 minutes, then transfer to a wire rack to cool completely.

  • Sift confectioners' sugar over the cookies. Grate cinnamon stick over the tops, if desired.

Tips

To make ahead: Store airtight for up to 2 weeks; dust with confectioners' sugar (Step 4) before serving.

Equipment: Parchment paper or baking mats

Nutrition Facts

105 calories; 7.2 g total fat; 6 mg cholesterol; 31 mg sodium. 9 g carbohydrates; 1.3 g protein; Full Nutrition

Reviews (2)

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2 Ratings
  • 5 star values: 2
  • 4 star values: 0
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Rating: 5 stars
12/22/2018
Best cookies for the Holidays will make them again. Read More
Rating: 5 stars
11/14/2018
These are winners and are going on my Christmas cookie platter for sure. Read More