---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Mexican Polvarone Cookies
  Categories: Cookies, Chocolate
       Yield: 1 servings
  
            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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