A wonderful and delicious sugar! After baking Polvorones are transfer to a cinnamon/sugar/grated chocolate mixture that takes these cookies one step over the top.
Course Cookies, Holiday
Keyword cookies, Mexican, Polvorones, sugar
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Total Time 30 minutesminutes
Servings 2dozen
Author Lynn / Turnips 2 Tangerines
Ingredients
1cupbutter, softened
1/2cuppowdered sugar
2tablespoonsmilk
1teaspoon Mexican vanilla extract
1teaspoon ground Mexican cinnamon, divided
1 1/2 to 1 3/4cupsall purpose flour
1teaspoonbaking powder
1 cupgranulated sugar
1square (1 oz)semi-sweet chocolate, finely grated
Instructions
Preheat oven to 325 degrees. Grease baking sheets; set aside.
Beat butter, powdered sugar, milk, vanilla and 1/2 teaspoon cinnamon in large bowl electric mixer at medium speed until light and fluffy, scraping down side of bowl once. Gradually add 1 1/2 cups flour and baking powder. Beat at low speed until well blended, scraping down side of bowl once. Stir in additional flour with spoon if dough is too soft to shape.
Roll tablespoonfuls of dough into 1 1/4 -inch balls. Place balls 3 inches apart on prepared baking sheets. Flatten each ball into a 2-inch round with the bottom of a glass dipped in sugar.
Bake 20-25 minutes or until edges are golden brown. Let stand on baking sheets 3 to 4 minutes.
Meanwhile combine granulated sugar, grated chocolate and remaining 1/2 teaspoon cinnamon in a small bowl; stir to combine. Transfer cookies, one at a time with spatula to sugar mixture; coat on both sides. Remove with spatula to wire racks; cool completely.
Notes
This recipe is from a recipe booklet called: Cooking Class, Christmas Cookies, Old World Favorites. Cooking Class Vol. 1, November 22, 1994 No. 20.Rada Kitchen Store