Mexican Wedding Cookies (Polvorones de Canele) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 cup(s) butter |
1/2 cup(s) powdered sugar |
1/2 teaspoon(s) cinnamon |
1/4 teaspoon(s) salt |
1 teaspoon(s) vanilla |
1-1/2 cup(s) all-purpose flour |
1 cup(s) powdered sugar |
1 teaspoon(s) cinnamon |
Directions:
1. Preheat oven to 350-degrees F. Grease cookie sheets. I used parchment paper instead.
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. Chill 1 hour. Shape dough into 1 inch balls.
3. In a separate bowl, mix together 1 cup confectioners' sugar and 1 teaspoon cinnamon; roll balls in cinnamon mixture.
4. ** HEB suggested cooking the cookies then rolling in mixture. They also used whole wheat flour; I did not.
5. Bake for 15 to 20 minutes in preheated oven, or until nicely browned. Cool cookies on wire racks.
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