Mexican Sugar Cookies (Polvorones)
YIELD Makes about 2 dozen cookies
|1||cup (2 sticks) butter, softened|
|1/2||cup powdered sugar|
|1||teaspoon ground cinnamon, divided|
|1‑1/2||to 1-3/4 cups all-purpose flour|
|1||teaspoon baking powder|
|1||cup granulated sugar|
|1||square (1 ounce) semisweet chocolate, finely grated|
- Preheat oven to 325°F. Grease cookie sheets; set aside.
- Beat butter, powdered sugar, milk, vanilla and 1/2 teaspoon cinnamon in large bowl at medium speed of electric mixer 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.
- Shape tablespoonfuls of dough into 1-1/4-inch balls. Place balls 3 inches apart on prepared cookie sheets. Flatten each ball into 2-inch round with bottom of glass dipped in granulated sugar.
- Bake 20 to 25 minutes or until edges are golden brown. Let stand on cookie sheets 3 to 4 minutes.
- Meanwhile, combine granulated sugar, grated chocolate and remaining 1/2 teaspoon cinnamon in small bowl. Transfer cookies, one at a time, to sugar mixture; coat both sides. Remove to wire racks; cool completely.
- Store tightly covered at room temperature or freeze up to 3 months.
This recipe appears in: Mexican