• Preparation Time 60 minutes
  • Baking Time 10 minutes
  • Makes about 60 1” (2.5 cm) sparklers
  • Freezing Excellent
  • Mayan Chocolate Sparklers
    Mayan Chocolate Sparklers

Ready.
Set.
Make.

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Ingredients

  • Topping
  • 1/2 cup granulated sugar
  • 1 tsp cinnamon
  • Cookies
  • 3/4 cup All Vegetable Shortening
  • 1/2 cup butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 2 eggs
  • 1 3/4 cups Robin Hood® Original All Purpose Flour
  • 1 1/4 cups cocoa powder
  • 1 tbsp cinnamon
  • 2 tsp baking soda
  • 1/4 tsp pepper
  • 1 pinch cayenne pepper
  • 1 cup semi-sweet chocolate chips

Serving Size: about 60 1” (2.5 cm) sparklers

Next

Directions

Serving Size: about 60 1” (2.5 cm) sparklers

  • Preheat oven to 350ºF (180ºC). Line cookie sheets with parchment paper.
  • Topping: Combine sugar and cinnamon for topping.
  • Cookies: Beat shortening, butter and sugars until creamy in large bowl using an electric mixer on medium speed. Beat in eggs, one at a time. Add next 6 ingredients, mixing until incorporated. Stir in chocolate chips.
  • Roll dough in 1” (2.5 cm) balls, don’t flatten. Roll into cinnamon and sugar topping. Place on prepared cookie sheets, about 2” (5 cm) apart.
  • Bake in preheated oven for 8 to 10 minutes or until golden. Cookies should still be soft in centre. Let cool on baking sheet for 3 to 5 minutes. Remove, cool on wire rack.
Finish

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