Abuelita Powder Cookies
20 mins. to Prepare
16 mins. Cooking Time
15 mins. Standing Time cooling
51 mins. Total
Servings: 6 dozen cookies
MIX flour, 2 cups powdered sugar and Abuelita in medium bowl. Place shortening in large mixer bowl; beat at medium speed, adding flour mixture gradually until combined. Add vanilla extract; beat until combined. Freeze for 7 to 10 minutes.
SHAPE 1 tablespoon dough into ball; repeat with remaining dough. Place balls 1-inch apart on ungreased baking sheets and press lightly to flatten.
BAKE for 16 to 18 minutes. Cool on baking sheets for 1 minute; remove to wire racks to cool completely. Dust with remaining 1/4 cup powdered sugar.
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Monique, butter has more water than shortening, so cookies made with butter tend to spread more. Refrigerating the dough before baking might help.
I didn't care for these cookies, even after grating the chocolate The texture was like eating sand. The chocolate didn't dissolve in the batter, also the outer surface of the cookie was still creamy after backing 19-minutes, evidently this is the way the cookie should be. I was afraid of over baking and burning them to continue baking any longer. I had no problem of them spreading out and becoming flat, perhaps it was because I did not sift the flour before measuring it. The instructions are a bit vague on this point.
The reason why your cookies came out flat is because you need to add 2 tsp of Baking powder this will help your cookies to rise.
I substituted 1 stick of butter, & 3 sticks of unsweetened butter (to equal 2 cups) for the vegatable shortening and my cookies were extremely tasty! However they were flat.... :( They were a big hit with the kids, none-the-less!