Polvorones de Canele
(Mexican Cinnamon Cookies)
1 cup unsalted butter at room temperature
1/2 cup confectioners' sugar
1/2 teaspoons ground cinnamon (see note above)
1/2 teaspoon sea salt
1.5 teaspoons pure vanilla extract
1 cup confectioners' sugar (for dusting)
1 teaspoon ground cinnamon (see notes above) for dusting
Preheat oven to 350 degrees (300 degrees if using a convection oven). Line cookie sheets with parchment paper, a Silpat or lightly butter.
Mix 1 cup confectioners’ sugar and 1 teaspoon cinnamon. Set aside. This is the mixture you’ll roll the cookies in before baking.
In a stand mixer or with a handheld mixer, cream together 1/2 cup confectioners' sugar and butter until smooth and fluffy. Stir in vanilla.
In a separate bowl, sift or whisk together flour, salt, and 1/2 teaspoon of cinnamon. Add to the creamed butter and sugar and mix just to combine. The dough will be stiff.
Shape dough into 1-inch balls. (Chill the dough if it feels too soft to hold its shape.) Roll balls in cinnamon mixture and place on the cookie sheets, leaving an inch between cookies.
Bake for 15 to 20 minutes in preheated oven, or until nicely browned. Cool cookies on wire racks. If desired, dust with powdered sugar before serving.
Makes about 24.