Spanish Polvorones Cookies Polvorones Espanoles Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). 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. 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.

Steps:

• 1. Cut shortening into the granulated and powdered sugars in a large mixing bowl. Add the ground almonds, almond extract and cinnamon and mix well. Next mix in flour one cup at a time. Mixture will be crumbly and dry. You may want to use your hands as I do to mix together. As you add the last cup of flour your mixture will be very crumbly. Just mix all the ingredients very well.
• 2. Next beat the egg yolk and add to the mixture mix into the dough as well as possible. Refrigerate the dough for at least two or more hours.
• 3. After two hours or more divide the dough into four portions. Using a portion of the dough at a time, roll or form a rope 1 - 1 1/2 inches wide. Lay the rope on a cutting board and flatten the rope slightly. Slice the rope diagonally to make diamond -shaped cookies.
• 4. Preheat oven to 350 degrees 20 minutes before baking. Lay cookies on ungreased cookie sheets. Bake for 25 to 30 minutes. Allow them to cool on the cookies sheet for 5-10 minutes. They are very crumbly, So once cooled slightly, very carefully remove them using a spatula. Cookies are delicious and will melt in your mouth. Enjoy. I will be baking these for the holidays and will post my picture when I bake them.