Polvorones De Canele Spanish Cinnamon Cookies Recipes

POLVORONES

Steps:

• Preheat oven to 350 degrees. Spray cookie sheets; set aside.
• In a small mixing bowl, whisk together flour, salt, and 1/2 teaspoon of cinnamon; set aside.
• In a medium bowl, cream together lard and confectioners' sugar until light and fluffy, about 2 minutes. Stir in vanilla. Stir flour mixture into lard mixture to form a stiff dough.
• In a small bowl, mix together 1 cup granulated sugar and 1 teaspoon cinnamon.
• Shape dough into 1 inch balls. Roll balls in cinnamon mixture. Place on ungreased cookie sheets 2 inches apart.
• Bake for 15 to 20 minutes in the preheated oven, or until the bottom of cookies are golden (tops and edges will remain pale). Cool cookies for 3-5 minutes, or until set (transferring without crumbling) then transfer to wire racks.

POLVORONES DE CANELE (SPANISH CINNAMON COOKIES)

Steps:

• 1. Whisk softened butter and 1/2 cup confectioners' sugar until creamy. Add vanilla, sifted flour, salt, and 1/2 teaspoon of cinnamon, whisk.
• In a separate bowl, combine a cup of confectionery sugar and 1 teaspoon of cinnamon. Spoon the dough into 1-inch balls. Dip in the sugar mixture and place on a baking sheet.
• Bake in an oven preheated to 350F for 15-20 minutes. Cool on a wire rack.

MEXICAN CINNAMON COOKIES

Steps:

• Preheat the oven to 350°F. Lightly grease a baking tray.
• Beat together half a cup of powdered sugar and the butter in a bowl until well combined.
• Add the vanilla and mix in.
• In a bowl, sift the flour, half a teaspoon of cinnamon and the salt together.
• Add the flour mixture to the butter mixture and mix until a stiff dough forms.
• Take teaspoonfuls of the dough and shape them into balls, about 1 inch in diameter.
• In a shallow bowl, combine the remaining powdered sugar with the remaining cinnamon.
• Roll the balls in the cinnamon sugar until fully coated.
• Place the cookies on the prepared tray and bake for 15-20 minutes until golden brown.
• Once baked, transfer the cookies to wire racks to cool.

POLVORONES DE CANELE (CINNAMON COOKIES)

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a medium bowl, cream together 1/2 cup confectioners' sugar and butter until smooth. Stir in vanilla. Combine flour, salt, and 1/2 teaspoon of cinnamon; stir into the creamed mixture to form a stiff dough. Shape dough into 1 inch balls. Mix together 1 cup confectioners' sugar and 1 teaspoon cinnamon; roll balls in cinnamon mixture.
• Bake for 15 to 20 minutes in preheated oven, or until nicely browned. Cool cookies on wire racks.

POLVORONES DE CANELE (MEXICAN CINNAMON COOKIES) RECIPE - (4.2/5)

Steps:

• 1.Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. 2.In a medium bowl, cream together 1/2 cup confectioners' sugar and butter until smooth. Stir in vanilla. Combine flour, salt, and 1/2 teaspoon of cinnamon; stir into the creamed mixture to form a stiff dough. Shape dough into 1 inch balls. Mix together 1 cup confectioners' sugar and 1 teaspoon cinnamon; roll balls in cinnamon mixture. 3.Bake for 15 to 20 minutes in preheated oven, or until nicely browned. Cool cookies on wire racks.

MEXICAN CINNAMON COOKIES, POLVORONES DE CANELA

Steps:

• 1. Preheat oven to 350 degrees. Grease cookie sheets or spray with Pam or Crisco baking spray.
• 2. In a medium bowl, cream together 1/2 cup confectioners' sugar and butter until smooth. Stir in vanilla. In a separate bowl Combine flour, salt and 1/2 tsp of cinnamon; stir into the creamed butter and sugar mixture to form a stiff dough. Shape dough into 1 inch balls. Mix together 1 cup confectioners' sugar and 1 teaspoon cinnamon; roll balls in cinnamon mixture.
• 3. Bake for 15 to 20 minutes in preheated oven, or until nicely browned. Cool cookies on wire racks for five minutes and roll again in the cinnamon mixture and let cool. Enjoy Will post my picture this weekend.

MEXICAN WEDDING COOKIES (POLVORONES DE CANELA)

Steps:

• In a medium bowl, whisk together flour, salt, and 1 1/2 teaspoons cinnamon.
• In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and 1 cup confectioners' sugar on medium speed until smooth. Beat in vanilla. Reduce speed to low and gradually mix in flour mixture until incorporated. Shape dough into a square and wrap in plastic; refrigerate 1 hour.
• On a lightly floured surface, roll out dough 1/2 inch thick. Using a 2 1/2-inch round cutter, cut out cookies. (Scraps can be rerolled once.) Divide evenly between two parchment-lined baking sheets. Using a 3/4-inch round cutter, cut out a hole in the center of each cookie. Refrigerate until firm, about 30 minutes.
• Meanwhile, preheat oven to 350 degrees. Bake, rotating halfway through, until edges begin to brown, about 20 minutes. Let cool on sheets 5 minutes, then transfer to a wire rack and let cool completely.
• In a small bowl, stir together remaining 2 teaspoons cinnamon and 1 cup confectioners' sugar. Working with one cookie at a time, toss in cinnamon sugar until thoroughly coated. Cookies can be stored in an airtight container at room temperature up to 3 days.