Cinnamon Sandies (Polvorones de Canela) | Print |
(17 votes, average 3.00 out of 5)

Makes 24 1 1/2-inch cookies

  • 8 tablespoons (4 ounces, 1 stick) unsalted butter or freshly rendered pork lard, at room temperature (but not melting-soft)
  • 1/4 cup (2 ounces) sugar
  • ½ teaspoon salt
  • 1 teaspoons ground cinnamon (preferably Mexican canela)
  • ¼ teaspoon baking soda
  • 1 egg yolk
  • 1 ½  cups (6 ounces) all-purpose flour
  • 1/2 cup powdered sugar

Making the dough:

  1. In the bowl of an electric mixer, combine the butter or lard (it should be soft, but not at all liquid) with the sugar, salt, ½ teaspoon of the cinnamon and the baking soda.  Beat on medium until smooth, about 1 minute. Beat in the egg yolk, then, with the mixer on low speed, add the flour in three additions, allowing each to be incorporate before adding the next. 
  2. Cut a piece of plastic wrap about  15 inches long and lay it on the counter top.  Scoop out the dough onto the plastic down its length, forming it into a rough log shape. Roll up in the plastic, creating a cylinder about 9 inches long and  1 ½ inches in diameter.
  3. Refrigerate the dough to firm, about 45 to 60 minutes.

Forming and baking the cookies:

  1. Heat the oven to 350º.  Unwrap the dough and cut into 1/4-inch slices.  Arrange on a baking sheet, leaving 1 to 1 1/2 inches between cookies.  Bake until lightly browned, about 18 to 20 minutes. Cool to lukewarm on the baking sheet 
  2. Sift together the powdered sugar and remaining 1 teaspoon of the cinnamon (I suggest you do this into a bowl), then spoon the mixture back into the sifter and sprinkle liberally over the lukewarm cookies.  Let cool completely.  Transfer to an air-tight container to store until you’re ready for a treat.