Mexican Polvarone Cookies

Directions

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

Preheat oven to 300℉ (150℃) (150 degrees C).

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).

Shape dough into 1¼ inch (3 cm) balls.

Place on ungreased baking sheet.

Flatten to 2 inch (5 cm) circles about ¼ inch (6 mm) thick with glass or pancake turner dipped in flour.

Bake for 20 to 25 minutes.

Cool 1 minute, then place each warm cookie in coating mixture, turning to coat both sides.

Cool.