Polvorones (Mexican Wedding Cookies)

(from Lucianolinda’s recipe box)

Source: Arkasnas Democrat Gazette- Kelly Brant

Categories: Cookies

Ingredients

  • Dough:
  • 1 cup butter, softened
  • 1/2 cup confectioners' sugar
  • 2 Tbsp. milk
  • 1 tsp. vanilla extract
  • 1/2 tsp. ground cinnamon
  • 1 1/2 PLUS 2 Tbsp. all-purpose flour
  • Pinch salt
  • 1/2 tsp. baking powder
  • Coating:
  • 1/2 cup granulated sugar plus more for flattening
  • 1/4 tsp. ground cinnamon
  • 1 heaping tsp. unsweetened cocoa powder

Directions

  1. Heat oven to 325 degrees. Line 2 baking sheets with parchment paper or nonstick baking mats.
  2. In a large mixing bowl, cream butter, confectioners’ sugar, milk, vanilla and cinnamon with an electric mixer until light and fluffy, scraping sides of bowl as necessary.
  3. In a separate bowl, sift together the flour, salt and baking powder; gradually add to the creamed butter mixture.
  4. Shape dough into small balls. Place balls 3 inches apart on the prepared baking sheets. Flatten each ball to a 2-inch round using the bottom of a glass dipped in sugar. Bake until edges are golden brown, about 10 minutes. Cool cookies on baking sheets for 3 to 4 minutes.
  5. While cookies cool, combine the granulated sugar, cinnamon and cocoa in a shallow dish.
  6. Coat warm cookies on both sides with sugar-cocoa mixture. Transfer to racks to cool completely.

  7. makes 3 1/2 dozen

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