Mexican Chocolate and Pepita Shortbread Stars

1. 1

   Preheat oven to 325F.

2. 2

   Grind pepitas in coffee grinder or blender until coarsely ground.

3. 3

   Set aside.

4. 4

   Stir chocolate in top of double boiler set over simmering water until melted and smooth.

5. 5

   Transfer chocolate to large bowl.

6. 6

   Cool slightly.

7. 7

   Add butter, 1/2 cup sugar, ground cinnamon and salt to melted chocolate.

8. 8

   Using electric mixer, beat until well blended.

9. 9

   Add flour and ground pepitas and stir until just blended.

10. 10

    Roll out dough on floured surface to -inch thickness.

11. 11

    Using 3-inch star cookie cutter dipped into flour, cut out cookies.

12. 12

    Transfer cookies to ungreased baking sheets, spacing 1 inch apart.

13. 13

    Reroll dough scraps; cut out additional cookies and place on baking sheets.

14. 14

    Brush cookies with egg white; sprinkle with remaining 2 tablespoons sugar.

15. 15

    Bake cookies until just firm to touch, about 18 minutes.

16. 16

    Cool 5 minutes on baking sheets.

17. 17

    Transfer to rack; cool.

* Per serving · 4 servings · Values may vary.

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