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Polvorones con Canela recipe - Cuban
Cinnamon Sugar Cookies
courtesy of the
Cocina Cubana Club founded by Pascual Perez & chef Sonia
Martinez
1 cup (2 sticks) unsalted butter at room temperature or
1/2 cup butter and 1/2 cup shortening
1-1/2 cups sifted powdered sugar
1 Tbsp vanilla extract or brandy
2 cups flour
1/4 tsp sea salt
2/3 cup finely ground pecans or walnuts
1 tsp ground cinnamon (cassia)
Preheat oven to 325 degrees F. Beat the butter in a bowl with an
electric beater until creamy. Add the 1/2 cup of powdered sugar and
vanilla, and continue beating until light and fluffy. Mix in the
flour and salt very gradually, a tablespoon at a time, until
thoroughly incorporated. Add the nuts with the last of the flour.
Cover tightly with plastic wrap and chill thoroughly. Using your
hands, form the dough into 3/4" balls. Place on an ungreased baking
pan about 1 inch apart.
Bake in a moderate oven about 15 minutes, or until the edges turn
pale gold. Place the remaining cup of sugar in a shallow bowl or
plate with the cinnamon.
Remove the cookies from the oven and, while still hot, carefully
roll each in the powdered sugar mixture. Set aside until cooled
completely and roll them again in the sugar, shaking off any excess.
The cookies can be eaten fresh or stored between layers of wax paper
in an airtight tin for several weeks, (although by then the powdered
sugar tends to get absorbed into the cookies). They also freeze well
in airtight plastic bags.
Yield: 3 to 4 dozen cookies.
Main Cuban recipe pages:
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