This recipe has a slight escandalo! This recipe is from Angel’s Aunt and Uncle who live in California. We basically had to call in the ‘Senior Family Council’ to get clearance to share this recipe. Angel has so many memories of eating these cookies at his Aunt and Uncle’s house. He says there is always a container of sweets on top of the refrigerator and these cookies are a staple in the stash. We hope you try this family heirloom recipe!
Polvorones de Canela
4 ½ cups of All Purpose Flour
1 cup Vegetable Shortening
½ cup Sugar (plus more for coating cookies)
1 ½ tsp Baking Soda
1 ½ tbsp cinnamon (plus more for coating cookies)
Pinch of Salt
Preheat oven to 350 degrees Fahrenheit.
In the bowl of a stand mixer add the shortening, baking powder, eggs, and sugar and mix on medium till smooth. Once smooth add the cinnamon and a pinch of salt to the mixture and combine.
After the above ingredients are well combined, turn the mixer on low and gradually add the flour. You will end up with a very dense dough.
Form ping-pong sized balls with the dough and then flatten the balls to ½ inch thick pucks. Add the pucks to a nonstick cookie sheet leaving at least an inch of space between them.
Bake for 15-20 minutes or until the bottom of cookies are golden brown.
Let the cookies cool slightly then roll them in a combination of cinnamon and sugar for a delicious coating.
Notes: Angel’s Aunt stressed the importance of grinding cinnamon from cinnamon sticks for this recipe. Initially I thought ‘what’s the difference’ but I entertained it. I used an electric spice grinder and I must admit…the difference was astounding! The smell of the freshly ground cinnamon was much more pungent than my stuff in the cabinet.