Skip to main content

Polvorones (Mexican Cinnamon Cookies)

By




Polvorones (Mexican Cinnamon Cookies)


2 cups flour

1/2 cup sugar

1 tsp. baking powder

pinch of salt

1/2 cup lard (room temp)

1/2 cup butter (room Temp)

1/2 tsp. vanilla extract

1/2 tsp. almond extract


Let's get started

In a dry bowl add flour, salt, and baking powder, set aside.

Line 2 cookie sheets with parchment paper set aside.

Get you standup mixer, to your mixer bowl add butter and lard cream until they are well combined, now add the sugar and extracts, mix well, will look a little broken that's fine.

Now add flour mixture and mix for 2 minutes, pour dough mixture onto a dry counter, using your hands work and gather the dough to form a ball, cut in half and refrigerate for at least an hour.

Only pull the dough you are going to use leave the rest in the refrigerator.

Form small balls of dough (approx. no bigger than 1 inch wide–should be bite size so that you get a minimum of 40 out of the dough) and place them on a cookie sheet.

Flour counter lightly roll out cookie dough and use your favorite cookie cutter you will have fewer cookies since these cookies will be larger, I used a heart-shaped cookie cutter.

Place cookies on the lined cookie sheets

Preheat oven to 375 degrees, then place the cookie sheet in the oven on the middle rack and bake for 9 to 12 minutes depending on oven.

When the cookies are done they should be slightly browned at the bottom, remove from oven and let cookies cool slightly about a minute, (for the next step you will still want them to be a little warm).
Cinnamon Sugar


1 cup sugar

2 to 3 tsp. ground cinnamon

Mix in a dry bowl big enough to fit the cookies, add more cinnamon if you like the cinnamon flavor to be stronger I added more to mine.

Grab one of your warm cookies be gentle, lay cookie in the sugar and coat all sides double dip if you until completely coated.

Be quick you don't want the other cookies to cool of the sugar will not stick to the cookie if it's cold.

That's it, Enjoy

Comments

Post a Comment

Popular posts from this blog

Arroz con Pollo (Chicken and rice)

By
Arroz con Pollo 3 chicken breast boiled and sliced 1 chile jalapeno 1 tsp. Black pepper 2 c. rice 1 TBSP oil for toasting rice 4 oz. tomato sauce 4 c. Chicken broth or water +2 more after water has reduced ½ TBSP. Knorr Tomate Powder ½ TBSP. Knorr Pollo Powder ½ TBSP. Cumin Powder ½ TBSP Garlic Powder ¼ of a large Onion cut in half 1 of a large Bell pepper cut in half Boil chicken till it's cooked all the way through no pink set aside to cool for a bit then cut into slices. Now Heat oil in a large pot over medium heat add rice, stirring constantly, until golden brown. Add water, jalapeño, spices, Stir in onions, Bell pepper,  tomato sauce, and broth bring to a boil. Add sliced chicken Reduce heat to low, cook about 18-20 minutes after browning once the water has reduced take off of the heat and cover and let the steam finish cooking it about 10 minutes.  Fluff with a fork. Enjoy A little taste of South Texas Comfort Food from yours truly ♡Ma...
2 comments
Read more

Papas Ranchera

By
4 medium potatoes, rinse and diced ¼ cup oil 1 small onion 1medium tomatoes, rinse and diced 1 jalapeño, rinse and diced 1/4 cup cilantro, chopped Salt to taste In a pot add oil, let it heat up, then add potatoes, cook and let it toast a bit while it's toasting cover with lid to let it steam and softened, do this until it's all toasty lite brown, and cooked all the way through, now add onions, cilantro and jalapeños cook until translucent, then add tomato and salt.  Serve on a corn or flour tortilla. Enjoy A little taste of South Texas Comfort Food from yours truly ♡Mama in The Kitchen♡ ☆✿░S░H░A░R░E░✿☆            ♡░T░O░♡         ☆✿░S░A░V░E░✿☆ ☆♡*•Pass it on•*♡☆ ☆♡Thanks for sharing♡☆ Please go to the links below and subscribe or join. Copy and paste. Thank you Like the page with my recipes and videos. https://ww...
1 comment
Read more