Mayan Chocolate Sparklers

Name: Mayan Chocolate Sparklers
Prep time: 1 h
Cook time: 10 min
Yield: 60
Ingredients: Topping:; 1/2 cup (125 mL) granulated sugar; 1 tsp (5 mL) cinnamon; Cookies:; 3/4 cup (175 mL) All Vegetable Shortening; 1/2 cup (125 mL) butter, softened; 3/4 cup (175 mL) granulated sugar; 3/4 cup (175 mL) packed brown sugar; 2 eggs; 1 3/4 cups (425 mL) Robin Hood® Original All Purpose Flour Robin Hood® Original All Purpose Flour; 1 1/4 cups (300 mL) cocoa powder; 1 tbsp (15 mL) cinnamon; 2 tsp (10 mL) baking soda; 1/4 tsp (1 mL) pepper; 1 pinch cayenne pepper; 1 cup (250 mL) semi-sweet chocolate chips

Prep Time 1 hr

Cook Time 10 mins

Serves 60

Difficulty N/A

Ingredients

Topping:
1/2 cup (125 mL) granulated sugar
1 tsp (5 mL) cinnamon
Cookies:
3/4 cup (175 mL) All Vegetable Shortening
1/2 cup (125 mL) butter, softened
3/4 cup (175 mL) granulated sugar
3/4 cup (175 mL) packed brown sugar
2 eggs
1 3/4 cups (425 mL) Robin Hood^® Original All Purpose Flour
1 1/4 cups (300 mL) cocoa powder
1 tbsp (15 mL) cinnamon
2 tsp (10 mL) baking soda
1/4 tsp (1 mL) pepper
1 pinch cayenne pepper
1 cup (250 mL) semi-sweet chocolate chips

Robin Hood^® Original All Purpose Flour

Directions

Step 1:

Preheat oven to 350ºF (180ºC). Line cookie sheets with parchment paper.

Step 2:

Topping: Combine sugar and cinnamon for topping.

Step 3:

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.

Step 4:

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.

Step 5:

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.