Mexican Style Polvorone Cookies

By jodieg

Ingredients

• 2 1/4 cups all-purpose flour
• 1/2 cup powdered sugar
• 1 tsp ground cinnamon
• 1/2 tsp salt
• Ice water as needed (approx. 1/4-1/3 cup)
• Parchment paper for lining baking tray
• 1 scant cup powdered sugar
• 1 tsp ground cinnamon

Details

Servings 3

Preparation

Step 1

Preheat the oven to 300 degrees.

Use a large mixing bowl to combine 2 1/4 cups all-purpose flour with 1/2 cup powdered sugar, 1 tsp ground cinnamon and a pinch of salt and mix it up.

Next, add 2 cubed, cold, unsalted sticks of butter and use a pastry cutter to incorporate that really well.

You want the butter to be a smallish pea size and then add just enough ice water a little bit at a time until it just forms a ball.

Next, use your fingers and hands to pinch and roll the dough into 1-inch balls and place those on a parchment paper lined baking tray and then pop that into the fridge for 5 minutes or so before placing the tray into the oven.

At some point you'll need to take a minute to combine 1 scant cup of powdered sugar with 1 tsp ground cinnamon for rolling the cookies in once they come out of the oven.

Depending on the size of the cookies, they'll take somewhere between 20-25 minutes to bake, they won't really turn brown at all but they will feel a little bit firm to the touch.

Then, once they've cooled down to room temperature, toss 4-5 at a time in the cinnamon sugar and place them on a cooling rack as you go.


HINTS:

Try not to over mix the dough as you are adding the ice water.