POLVORONES DE CANELA ~ CINNAMON SUGAR COOKIES
Polvorones de Canela elevates the simple sugar cookie to the ultimate cinnamon delicacy! These Cinnamon Sugar Cookies will melt in your mouth and are super easy to make!
Provided by David Taylor
Categories Cookies
Time 1h25m
Number Of Ingredients 9
Steps:
- Cream the butter and sugar until light and fluffy. Add in the cinnamon, salt, and vanilla. Add the flour in gradually, mixing well after each addition. Wrap the dough in plastic wrap and chill for an hour or so in the refrigerator.
- Preheat the oven to 350 degrees. Line baking sheets with parchment paper.
- In a mixing bowl mix cinnamon-powdered sugar together.
- Roll the dough out to ⅓ inch thick and use a cookie cutter to cut out the cookies. Dust them in the cinnamon-powdered sugar mixture. Place on baking sheets approximately 1" apart.
- Bake for 15-20 minutes, until browned.
- Remove from oven and dust cookies with granulated sugar.
- Cool on a wire rack.
MEXICAN WEDDING COOKIES (POLVORONES DE CANELA)
The name of these buttery cookies comes from the word "polvo," which means dust in Spanish, and refers to their cinnamon-sugar coating, as well as the cookie's crumbly texture.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Number Of Ingredients 6
Steps:
- In a medium bowl, whisk together flour, salt, and 1 1/2 teaspoons cinnamon.
- In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and 1 cup confectioners' sugar on medium speed until smooth. Beat in vanilla. Reduce speed to low and gradually mix in flour mixture until incorporated. Shape dough into a square and wrap in plastic; refrigerate 1 hour.
- On a lightly floured surface, roll out dough 1/2 inch thick. Using a 2 1/2-inch round cutter, cut out cookies. (Scraps can be rerolled once.) Divide evenly between two parchment-lined baking sheets. Using a 3/4-inch round cutter, cut out a hole in the center of each cookie. Refrigerate until firm, about 30 minutes.
- Meanwhile, preheat oven to 350 degrees. Bake, rotating halfway through, until edges begin to brown, about 20 minutes. Let cool on sheets 5 minutes, then transfer to a wire rack and let cool completely.
- In a small bowl, stir together remaining 2 teaspoons cinnamon and 1 cup confectioners' sugar. Working with one cookie at a time, toss in cinnamon sugar until thoroughly coated. Cookies can be stored in an airtight container at room temperature up to 3 days.
POLVORONES (MEXICAN WEDDING COOKIES)
Marcela Valladolid's crumbly and buttery cookies will melt in your mouth. They're easy to prepare and are perfect for dipping in a cup of hot cocoa.
Provided by Marcela Valladolid
Categories dessert
Time 1h
Yield makes about 4 dozen
Number Of Ingredients 7
Steps:
- Put 1/2 cup of the walnuts and the salt in a food processor and pulse until finely ground. Roughly chop the remaining 1 cup walnuts.
- Position two oven racks in the upper and lower thirds of the oven and preheat to 325 degrees F.
- Beat the butter in a large bowl with an electric mixer on medium-high speed until smooth, 2 to 3 minutes. Add the granulated sugar and beat until light and fluffy, about 2 minutes. Scrape down the sides of the bowl. Beat in the flour, then the ground and chopped walnuts. Divide the dough in half, forming each half into a ball. Wrap separately in plastic and chill until cold, about 30 minutes.
- Put the confectioners' sugar in a large bowl.
- Working with half of the chilled dough at a time and keeping the rest in the fridge, roll the dough by 2 teaspoonfuls between your palms into balls. Arrange the balls on a large baking sheet, spacing them 1/2 inch apart.
- Bake the cookies until golden brown on the bottom and just pale golden on top, about 18 minutes. Cool the cookies for 5 minutes on the baking sheet. Toss the warm cookies in the powdered sugar. Transfer the sugar-coated cookies to a rack to cool completely. The cookies can be prepared up to 2 days ahead. Once cooled, store them in an airtight container. You need to make sure they are cooled before storing them, otherwise they will get soggy. Sift additional powdered sugar and cinnamon over the cookies if desired before serving.
POLVORONES DE CANELE (CINNAMON COOKIES)
A Mexican-style cookie rolled in cinnamon sugar.
Provided by Cathy
Categories World Cuisine Recipes Latin American Mexican
Time 1h
Yield 24
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- In a medium bowl, cream together 1/2 cup confectioners' sugar and butter until smooth. Stir in vanilla. Combine flour, salt, and 1/2 teaspoon of cinnamon; stir into the creamed mixture to form a stiff dough. Shape dough into 1 inch balls. Mix together 1 cup confectioners' sugar and 1 teaspoon cinnamon; roll balls in cinnamon mixture.
- Bake for 15 to 20 minutes in preheated oven, or until nicely browned. Cool cookies on wire racks.
Nutrition Facts : Calories 126.3 calories, Carbohydrate 13.6 g, Cholesterol 20.3 mg, Fat 7.8 g, Fiber 0.3 g, Protein 0.9 g, SaturatedFat 4.9 g, Sodium 79 mg, Sugar 7.4 g
TRADITIONAL MEXICAN WEDDING COOKIES
My mom and I have been baking these for as long as I can remember. They are delectable butter-type cookies served as favors at traditional Mexican weddings. They also make a wonderful addition to any Christmas goodie platter.
Provided by Debs Recipes
Categories Dessert
Time 45m
Yield 3 dozen, 36 serving(s)
Number Of Ingredients 7
Steps:
- Cream together butter and powdered sugar until light and fluffy; stir in vanilla.
- Whisk together flour and salt; add gradually to butter mixture; stir in chopped nuts.
- Chill dough if it seems too soft.
- Form dough into 1 1/4" balls and place onto parchment-lined or ungreased baking sheets.
- Bake at 400° for 10-12 minutes or just until the cookies start to turn light golden-brown; remove from oven and allow to cool slightly; while cookies are still warm (but NOT hot) remove them from baking sheets and roll, a few at a time, in powdered sugar until evenly coated; cool cookies completely on wire racks.
- Cookies may (optionally) be rolled in powdered sugar a second time once cooled to room temperature.
- NOTE: Forming dough into 1" balls will increase yield to 48 cookies.
POLVORONES (MEXICAN WEDDING CAKES)
Make and share this Polvorones (Mexican Wedding Cakes) recipe from Food.com.
Provided by helowy
Categories Dessert
Time 55m
Yield 12-15 cookies
Number Of Ingredients 8
Steps:
- Preheat oven to 400^F.
- In a large bowl, beat shortening and butter until fluffy.
- Add sugar a little bit at a time.
- Add egg yolks, orange juice, and peel.
- Stir in flour with spatula.
- On a floured surface, roll out the dough to 3/4". Cut out 2 1/2" circles and place them on a greased baking sheet. Roll the dough scraps and continue to roll until all the dough is used.
- Bake for 25 minutes. Be careful not to overcook them--they are done when they are barely starting to tan.
- Transfer to a rack to cool.
- Sprinkle with powdered sugar through a fine sieve.
POLVORONES (MEXICAN WEDDING CAKES)
Make and share this Polvorones (Mexican Wedding Cakes) recipe from Food.com.
Provided by Joy1996
Categories Dessert
Time 1h20m
Yield 60 cookies
Number Of Ingredients 7
Steps:
- In a large mixing bowl beat margarine'til softened.
- Add sugar; beat'til fluffy.
- Stir in flour, nuts and a dash of salt.
- Cover; chill 1 hour.
- Heat oven to 350 degrees.
- Shape dough into 1" balls.
- Bake on ungreased cookie sheet for 15 minutes or until lightly browned.
- Cool on cookie sheet for 5 minutes; remove and roll in powdered sugar.
- Let cool completely and roll again in powdered sugar.
Nutrition Facts : Calories 61.8, Fat 4.4, SaturatedFat 2.1, Cholesterol 8.1, Sodium 21.9, Carbohydrate 5.1, Fiber 0.2, Sugar 1.7, Protein 0.8
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- Preheat oven to 375 degrees Cream the butter, add powdered sugar, anise, cinnamon, salt and vanilla bean paste. Mix until smooth and creamy. Gradually mix in the flour until dough forms. If adding pecans, add them in now and fold them in as best you can.
- Line two baking sheets with parchment paper. Roll 30 small or 15 medium dough balls and divide between the two baking sheets. If dough is too sticky to roll, mix in a little more flour, 2 tablespoons at a time. You could leave the polvorones round, or you could flatten them slightly.
- Bake in preheated oven, one sheet at a time, for 13 to 14 minutes, turning pan halfway through the baking time. This will help them bake more evenly.
- If using sprinkles, they must go onto the cookies before baking. For cinnamon and sugar, gently dredge them in a mix of cinnamon/sugar while they are still slightly warm out of the oven. They will be very delicate. For powdered sugar, sift over cookies, or roll them in the powdered sugar once cooled. Let cool completely before storing in an airtight container.
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