by Ernest Reynoso Gala
1/2 cup butter or margarine
3 squares of one ounce each Ricoa unsweetened chocolate
1 tsp vanilla
1 cup brown sugar
1/2 cup granulated sugar
1 tsp baking soda
2 cups all-purpose flour
1/2 cup milk
1 cup thinly sliced marshmallows or chocolate chips
1/2 cup powdered sugar to sift on crinkles before and after baking
2) Procedure: Put in a saucepan and melt butter and chocolate over low fire until all the chocolate has melted. Remove and pour chocolate mixture in bowl. Add the rest of the ingredients except powdered sugar and marshmallows. Mix well at high speed for two minutes. When no more trace remains of eggs and flour, scoop dough in trays. Sift powdered sugar and bake 12 minutes. Add marshmallow/chocolate chip and return to oven one minute. Remove tray, cool for 10 minutes. Remove crinkles and store in jars when cold. Tip: Crispy cookies like lengua de gato are stored while warm, chewy cookies must be cooled completely.
3) When melting butter and chocolate both ingredients must have the same temperature. Never melt chocolate using frozen butter as this will cause the chocolate to form lumps. Use a size 18 ice cream scooper and place on a tray lined with wax paper or parchment paper so undersides will have a smooth finish. Leave 2 inches of space in between as the dough will spread. For homemade-look cookies use two spoons to form dough for uneven shape and grease tray lightly with oil so undersides will be rough. Sift powdered sugar on top to create cracks or “crinkles.” Marshmallows or chocolate chips are optional toppings. Bake in a preheated 350° F oven for 12 minutes. Check center, if firm, but sides still soft, remove and cool. Sift more powdered sugar for snow effect. Store in cookie jars lined with paper napkin to absorb excess moisture. Will last at room temperature for a month.