*This post is sponsored by Dixie Crystals Sugar.
It’s time for Christmas Desserts on the 12 Days of Christmas Holiday Ideas Blog Hop. You can access and print the calendar of events by clicking on the highlighted link. The blog hop runs from November 11th through December 6th. Be sure and drop by on the the 6th to see my Coastal Christmas Tree, and the trees decorated by my fellow bloggers. Also, you can enter our amazing giveaway at the end of this post!
If you would like to bake a simple Christmas dessert with some zing, then try my Mexican chocolate cookie recipe, with a little bit of added Christmas magic! My Mexican Chocolate Christmas Crisps recipe substitutes the usual semisweet chocolate chips with red and green M & M Baking Chips. I also added a few snowflake sprinkles as well.
3/4 cup shortening
1 cup of sugar, plus extra for rolling the cookies
1/4 cup light corn syrup
2 ounces unsweetened chocolate
1-3/4 cups all-purpose flour
1-1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1/4 teaspoon salt
1 cup red and green M & M Baking Chips
Preheat the oven to 350 degrees. Place the shortening and sugar in a large mixing bowl.
Melt the unsweetened chocolate. I do this at 30 second intervals in my microwave, because overcooked chocolate is irredeemable. Allow the chocolate to cool, then combine the egg, corn syrup, and melted chocolate with the shortening and sugar.
In a separate medium-sized bowl, combine the flour, cinnamon, baking soda, and salt. Whisk it altogether, then mix with the other ingredients.
Add the baking M & Ms, then roll the dough into 1” balls. Roll the balls in sugar, then place them 2” apart on an ungreased baking sheet.
Bake for about 8 minutes, then gently add a few snowflake sprinkles. Let the cookies cool, then enjoy!
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