Sift a generous amount of confectioners’ sugar over the cooled cookies.

Transfer the cookies to a wire cooling rack to cool completely. Give each one a light pat on the top to flatten it slightly.īake on the upper and lower racks for 18 to 20 minutes, until the cookies are cooked through, their bottoms are golden brown and their tops are light golden brown. Roll the dough into 1-to-1 1⁄2-inch balls arrange them on the baking sheets, spacing them 1 inch apart. Line two baking sheets with parchment paper or silicone liners. Position oven racks in the upper and lower thirds of the oven preheat to 350 degrees. Gather the dough into a ball, wrap it and refrigerate for at least 30 minutes and up to 24 hours. Turn out the dough onto a piece of plastic wrap. Stop to scrape down the bowl, then pulse again a few times. The dough will look rather loose that’s okay.Īdd the flour and baking soda pulse until the mixture starts to come together. Add the egg, yolk, orange zest and juice, and orange liqueur pulse until thoroughly blended. Check out the December 2009 newsletter for more information on what type of scoop I recommend.Combine the butter and confectioners' sugar in a food processor pulse until well incorporated. Once the cookies have cooled completely, roll them in the powdered sugar.ĬOOK'S NOTE: I used a small scoop, sometimes called a cookie scoop, to portion out the cookies. These cookies are perfect yes, they are that good. Crumbly, cinnamon cookies rolled in sugar melt in your mouth. Place the cookie on an ungreased cookie sheet and bake for 18 to 20 minutes or until lightly brown. Pan de Polvo recipe for the celebration of Las Posadas (9-day reenactment of Mary and Joseph’s search for shelter in Bethlehem), Weddings, or simply for snacks. Using 1 tablespoon of the dough per cookie, roll into small balls. Add the vanilla and the flour mixture and mix until well blended. In a mixer, cream together the butter and 1 cup sugar. Scoop them into a large bowl and add the flour, salt and cinnamon.

Remove from the oven and reduce the oven temperature to 325 degrees.Īfter the pecans have cooled to room temperature, place them in a food processor and pulse until the pecans are finely ground. Place the pecans in the oven for 8 to 10 minutes or until lightly toasted. Spread the pecan halves in a single layer on a cookie sheet.

About 1 cup powdered sugar to decorate the cookies.

2 3/4 sticks (11 ounces) unsalted butter, room temperature.

1 1/2 teaspoons ground cinnamon, preferably Mexican canela.

Recipe for pan de polvo cookies