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
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