Mexican Cinnamon Cookies
10 servings
45 minutes
A Mexican version of polvorones cookies, just as crumbly as the original. In Mexico, they are called polvorones with cinnamon. They are prepared for almost any occasion, and even without one, but they are always put on wedding tables. The main feature of this variation is that the warm, ready cookies are rolled in a mixture of powdered sugar and cinnamon.
1
Preheat the oven to 160°C. Grease the baking trays with oil.
- Butter: 240 g
2
In a deep bowl, beat the softened butter with powdered sugar until frothy.
- Butter: 240 g
- Sugar: 0.3 glass
3
Sift the flour and corn starch, and gradually mix them into the butter mixture along with the vanilla extract.
- Wheat flour: 2 glasss
- Cornstarch: 1 glass
- Vanilla extract: 1 teaspoon
4
Scoop the dough with a teaspoon, roll it into a ball, and place it on a baking sheet. Bake for 30 minutes.
5
Sift powdered sugar and ground cinnamon into a bowl. While the cookies are still warm, roll them in this mixture and cool on a wire rack.
- Icing sugar: 0.5 glass
- Cinnamon: 1 teaspoon
