See Also: Mexican Sugar Cookies (Polvorones)(recipes)
Mexican Wedding Cookies(recipes)
Mexican Chocolate Cookies(recipes)
Sugar Cookies(recipes)
Holiday Sugar Cookies(recipes)
Mrs. Olsen's Sugar Cookies(recipes)
Frosted Sugar Cookies(recipes)
Classic Refrigerator Sugar Cookies(recipes)
Mexican Hot Pot(recipes)
Mexican War(encyclopedia)

Mexican Sugar Cookies (Polvorones) (recipes)


Mexican Sugar Cookies (Polvorones)

Yield: Makes about 2 dozen cookies



Ingredients:



1cup (2 sticks) butter, softened

1/2cup powdered sugar

2tablespoons milk

1teaspoon vanilla

1teaspoon ground cinnamon, divided

1-1/2to 1-3/4 cups all-purpose flour

1teaspoon baking powder

1cup granulated sugar

1square (1 ounce) semisweet chocolate, finely grated









Preparation:





1.Preheat oven to 325°F. Grease cookie sheets; set aside.2.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.3.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.4.Bake 20 to 25 minutes or until edges are golden brown. Let stand on cookie sheets 3 to 4 minutes.5.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.6.Store tightly covered at room temperature or freeze up to 3 months.