Cinnamon Polvorones (Mexican Shortbread Cookies)

Ingredients

• 1 cup Vegetable Shortening (Crisco brand, softened at room temperature)
• 0.75 cup Granulated Sugar (For the dough)
• 2 cup All-Purpose Flour (Sifted)
• 0.5 tsp Baking Powder (Ensure it is fresh)
• 1 tbsp Ground Cinnamon (Adjust to taste; extra 1 tsp for coating)
• as needed spray Cooking Spray (Non‑stick spray for the baking sheet)
• 0.5 cup Granulated Sugar (coating) (Mixed with cinnamon for dusting)
• 1 tsp Ground Cinnamon (coating) (Mixed with coating sugar)

Instructions

1. Preheat Oven and Measure Ingredients

   Set the oven to 350°F (177°C). While it heats, measure out the shortening, sugar, flour, baking powder, and cinnamon.

   Time: PT10M

   Temperature: 350°F

2. Cream Shortening and Sugar

   Place 1 cup of vegetable shortening in the large bowl. Add 3/4 cup granulated sugar. Using a spatula (or hands), mix until the mixture is smooth, pale, and the shortening has softened from the heat of your hands.

   Time: PT5M

3. Combine Dry Ingredients

   In a separate bowl, whisk together 2 cups sifted all‑purpose flour, ½ tsp baking powder, and 1 tbsp ground cinnamon.

   Time: PT3M

4. Incorporate Dry Ingredients into Wet

   Add the dry mixture to the shortening‑sugar blend a little at a time. Using your hands, gently knead until a soft, non‑sticky dough forms. This may take about 10 minutes; the dough should be pliable and not cling to your fingers.

   Time: PT10M

5. Roll Out the Dough

   Lightly flour a clean surface. Using a rolling pin, roll the dough to roughly ¼‑inch thickness (about 0.6 cm).

   Time: PT5M

6. Cut and Arrange Cookies

   Press the 1.5‑inch round cutter into the rolled dough. Transfer the cut circles onto a greased baking sheet (use cooking spray). Gather the scraps, re‑roll, and cut more cookies until all dough is used.

   Time: PT10M

7. Bake the Polvorones

   Place the sheet in the pre‑heated oven and bake for 25‑30 minutes, until the edges are lightly golden and the tops are set.

   Time: PT27M

   Temperature: 350°F

8. Cool Slightly

   Remove the cookies and let them cool on the baking sheet for 3‑4 minutes, then transfer to a cooling rack to finish cooling.

   Time: PT4M

9. Prepare Cinnamon‑Sugar Coating

   In a small bowl, combine ½ cup granulated sugar with 1 tsp ground cinnamon. Mix well.

   Time: PT2M

10. Coat the Polvorones

    While the cookies are still warm, gently toss them in the cinnamon‑sugar mixture until evenly coated. Place the finished cookies on a serving platter.

    Time: PT3M

Nutrition Facts

Calories

160

Protein

0.7g

Carbohydrates

18g

Fat

7g

Fiber

0.2g