Recipe: Polvorones (Spanish Cookies)
Misc.POLVORONES (SPANISH COOKIES)
"Melt-in-your-mouth Spanish cookies."
1/2 lb butter, room temperature
1 1/2 cups sugar, divided use
1/2 cup confectioners' sugar
2 eggs
4 cups all-purpose flour, sifted
1 tsp baking powder
1/2 tsp salt
1 Tbsp brandy
2 Tbsp ground cinnamon (for topping)
Preheat oven to 375 degrees F.
In a large mixing bowl, cream butter with the 1 cup granulated sugar and confectioner's sugar until very creamy and light. Add eggs, one at a time, beating well after each addition; set aside.
Mix baking powder and salt with the flour: add to creamed mixture in thirds. Finally, blend in the brandy.
Roll out on floured board to about 1/4 inch thickness. Cut with cookie cutter (smallest available). Place on greased cookie sheet.
Bake for approximately 12 minutes, until light gold in color.
While cookies are still hot, sprinkle with a mixture of the remaining 1/2 cup sugar and 2 Tbsp cinnamon.
Yield: about 5 dozen
"Melt-in-your-mouth Spanish cookies."
1/2 lb butter, room temperature
1 1/2 cups sugar, divided use
1/2 cup confectioners' sugar
2 eggs
4 cups all-purpose flour, sifted
1 tsp baking powder
1/2 tsp salt
1 Tbsp brandy
2 Tbsp ground cinnamon (for topping)
Preheat oven to 375 degrees F.
In a large mixing bowl, cream butter with the 1 cup granulated sugar and confectioner's sugar until very creamy and light. Add eggs, one at a time, beating well after each addition; set aside.
Mix baking powder and salt with the flour: add to creamed mixture in thirds. Finally, blend in the brandy.
Roll out on floured board to about 1/4 inch thickness. Cut with cookie cutter (smallest available). Place on greased cookie sheet.
Bake for approximately 12 minutes, until light gold in color.
While cookies are still hot, sprinkle with a mixture of the remaining 1/2 cup sugar and 2 Tbsp cinnamon.
Yield: about 5 dozen
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