Polvorones, Mexico’s tender, crumbly cookies, are made by shaping buttery dough into small balls and baking them, then coating them in cinnamon sugar. Bringing the dough together without kneading is key to preserving its texture.
Beat the butter and powdered sugar together.
Add the vanilla, then gradually add the flour. Bring the dough together without kneading it.
Wrap the dough and chill it in the refrigerator for 20 minutes.
Shape the dough into small balls and arrange them on a baking sheet.
Bake in a preheated oven for 18 minutes, until the edges are lightly golden.
Mix the cinnamon and granulated sugar, then coat the hot cookies in the mixture.
Coat the cookies in sugar as soon as they come out of the oven, while they are still hot; once cooled, the sugar will not stick to the surface. Contains wheat (gluten) and dairy.
Kurabiyeleri fırından çıkarıp soğumaya bıraktım, tarifteki sıcakken bulama uyarısını kaçırmışım. Şeker yüzeye yapışmayıp dökülünce sekiz kişilik partinin yarısı çıplak kaldı, ikinci fırında sıcakken bulayarak düzelttim.
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