Polvorones de Canele

Another day, another trip around the world for Sadie’s class. This time, they’re “visiting” Spain, so I baked up a batch of Polvornes. Essentially, these galletas are Mexican Wedding Cookies sans nuts (read more about this type of cookie here).

I’m not really a fan of Mexican Wedding Cookies — too buttery — but I really like the presence of cinnamon here. I’m not a convert, but it’s a good recipe nonetheless.

Polvorones de Canele (Cinnamon Cookies)

For the Cookie:
1 cup butter
1/2 cup confectioners’ sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon salt 1 teaspoon vanilla extract
1 1/2 cups all-purpose flour

For the sanding sugar:
1 cup confectioners’ sugar
1 teaspoon ground cinnamon

Preheat oven to 350-degrees F. 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.
In a separate bowl, 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.

Grade: A