Mexican Chocolate Cookies

Cooking With Rania - "Baking Ahead for the Holidays"
KDKA Pittsburgh Today Live 12/07/2011

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Mexican Chocolate Cookies

1 1/4 cups firmly packed light brown sugar
1 cup shortening (I use Crisco)
2 teaspoons Mexican vanilla extract
2 cups all purpose flour
2 large eggs, lightly beaten
6 tablespoons unsweetened cocoa powder
2 teaspoons Roasted Saigon Cinnamon
1 teaspoon Ancho Chile Pepper
1/2 teaspoon salt
1/4 teaspoon baking soda
2/3 cup miniature semi-sweet chocolate chips
2/3 cup sugar

Preheat oven to 375 degrees.

Using your Cuisinart stand mixer, beat brown sugar, shortening and vanilla in large bowl at medium speed until well blended. Add eggs; beat well.

Combine flour, cocoa, cinnamon, Ancho Chile pepper, salt and baking soda. Add to shortening mixture; beat at low speed just until blended. Stir in chocolate chips. Cover and chill 3 hours.

Shape dough into 1 1/4-inch balls. Roll in granulated sugar to coat completely. Place 2 inches apart on ungreased cookie sheet.

Bake 8 to 10 minutes or until cookies are set. Cool 2 minutes on cookie sheet. Remove cookies to wire rack to cool completely.

Yield: 3 dozen cookies

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