Thursday, May 31, 2018

POLVORONES DE CANELA (Mexican Wedding Cookies)



Cookie Dough:
  • 1 cup butter
  • 1/2 cup powdered sugar (confectioners’ sugar)
  • 1 teaspoon pure vanilla extract
  • 1 cup flour (all-purpose)
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
Cinnamon Sugar Mixture:
  • 1 cup powdered sugar (confectioners’ sugar)
  • 1 teaspoon ground cinnamon
Preheat oven to 350 degrees F.  Prepare cookie sheet(s) with butter or non-stick cooking spray or parchment paper.

Cookie dough:
In a medium size bowl cream butter and powdered sugar until well blended and smooth, then add vanilla and stir until well blended. Next mix flour, salt and cinnamon together, then add to butter mixture – stir until well blended – do not over mix.  

Cinnamon Mixture:
In a small bowl, mix powdered sugar and cinnamon – mix well.

Form cookie dough into one inch balls, then roll in cinnamon sugar mixture and place on cookie sheet (traditionally these cookies are rolled in sugar after baking but while still warm, they’re very fragile though). Bake on middle rack of oven for approximately 15 minutes. Cookies are ready when they turn a light golden brown. Be careful not to over bake. Remove from oven and place on cooling rack.  Enjoy!

Makes 20-25 cookies. Store in a tightly sealed container (if you manage to have any left!).