Polvorones are Mexico's crispy, airy answer to shortbread (you may know them as Mexican wedding cookies). Food writer Shauna Sever coats them in cinnamon sugar for a churro-like effect.

Source: Midwest Living


Credit: Blaine Moats

Recipe Summary

20 mins
1 hr 20 mins
36 cookies


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350°. Line two baking sheets with parchment paper.

  • In a large bowl, beat powdered sugar, butter, shortening and vanilla with an electric mixer on medium-high speed until smooth and lightened in texture, about 2 minutes. Add flour, 1 teaspoon cinnamon and 1/4 teaspoon salt, beating on low speed until a soft dough forms.

  • In a small bowl, combine granulated sugar and the remaining 1/2 teaspoon cinnamon and 1/8 teaspoon salt.

  • Divide dough in half. On a lightly floured surface, shape each half into a fat rope about 10 inches long. Transfer to prepared baking sheets; using your fingertips, flatten ropes to about 1/2 inch thick. Chill until firm, at least 30 minutes.

  • Trim ends of dough. Cut crosswise into 18 equal strips. One at a time, carefully toss each piece in cinnamon-sugar mixture. Evenly space cookies on prepared baking sheets, cut edges up.

  • Bake until edges are golden, 15 to 20 minutes. Let cool on baking sheets 5 minutes. Toss again in cinnamon sugar. Transfer cookies to wire racks; cool completely. Store in an airtight container up to 5 days.

Nutrition Facts

87 calories; fat 5g; cholesterol 7mg; saturated fat 2g; carbohydrates 9g; mono fat 2g; poly fat 1g; sugars 4g; protein 1g; vitamin a 79.3IU; niacin equivalents 0.4mg; folate 11.2mcg; sodium 24mg; potassium 8mg; calcium 3mg; iron 0.3mg.