So, let’s start with one of my grammy Sheridan’s recipes. Me and this food stuff- it’s her fault.
Mexican Crinkles (in her words)
preheat oven to 350
Beat 3/4 cup soft shortening creamed with 1 cup sugar and 2 eggs
Stir in 1/4 cup light corn syrup and 2 squares melted unsweetened chocolate
Sift 1&3/4 cups flour, 2tsps. baking soda, 1/4 teaspoon of salt and 1 teaspoon of cinnamon into creamed mixture to make a stiff dough – chill
Shape into balls the size of walnuts and roll in sugar.
bake- 15 mins.
makes- 4 dozen
My words: don’t grease the cookie sheets, throw some parchment or a silpat on them and call it a day. Chill the dough for like 1/2 hour/45 minutes. When you take the cookies out of the oven, let them cool on the sheets for like 5 minutes before shooing them on to a cooling rack. Store the cookies in a tin with a crust of old bread (the heel is best). Yeah, it’s weird, but trust me. If you’d like, throw an orange peel in with them and the cookies get this really nice orangey/chocolatey thing going on. These cookies and a glass of milk are like crack. Seriously.