Mexican chocolate and pepita shortbread stars

1 servings

Ingredients

Quantity Ingredient
¾ cup Unsalted shelled pepitas; toasted
4 ounces Semisweet chocolate; chopped
1 cup Unsalted butter; room temperature (2
; sticks)
½ cup Plus 2 tablespoons sugar
½ teaspoon Ground cinnamon
¼ teaspoon Salt
2¾ cup All purpose flour
1 large Egg white; lightly whisked

Directions

Preheat oven to 325F. Grind pepitas in coffee grinder or blender until coarsely ground. Set aside. Stir chocolate in top of double boiler set over simmering water until melted and smooth. Transfer chocolate to large bowl.

Cool slightly.

Add butter, ½ cup sugar, ground cinnamon and salt to melted chocolate.

Using electric mixer, beat until well blended. Add flour and ground pepitas and stir until just blended.

Roll out dough on floured surface to -inch thickness. Using 3-inch star cookie cutter dipped into flour, cut out cookies. Transfer cookies to ungreased baking sheets, spacing 1 inch apart. Reroll dough scraps; cut out additional cookies and place on baking sheets. Brush cookies with egg white; sprinkle with remaining 2 tablespoons sugar.

Bake cookies until just firm to touch, about 18 minutes. Cool 5 minutes on baking sheets. Transfer to rack; cool.

Makes about 20.

Bon Appetit October 1999

Converted by MC_Buster.

Per serving: 2187 Calories (kcal); 218g Total Fat; (85% calories from fat); 10g Protein; 73g Carbohydrate; 496mg Cholesterol; 625mg Sodium Food Exchanges: 0 Grain(Starch); ½ Lean Meat; 0 Vegetable; 0 Fruit; 43½ Fat; 5 Other Carbohydrates Converted by MM_Buster v2.0n.

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