I’m a Christmas fanatic, although you may have figured that out already if you are a current DSBG reader, but I am. I absolutely love it, every single thing about it. Any Christmas song that comes on the radio is quickly followed by “Oh I love this song,” (which drives my husband crazy actually). Just like Christmas songs, I have a really hard time picking my absolute favorite holiday cookie but Polvorones, also known as, Mexican Sugar Cookies come really close!
These yummy, buttery, melt in your mouth cookies are the perfect treat to enjoy with a warm cup of [insert hot drink here.] If I am to be totally honest, I can tell you that I have actually enjoyed these bits of crumbly heaven with my morning coffee in the past and it was totally worth it. My mom has been making this recipe for as long as I can remember and I have to give credit where credit is due, the original recipe comes from Easy Home Cooking Magazine. Sadly, this magazine is now out of publication so I am unable to link to the original- lucky for you though, my mom cut this recipe out of the magazine somewhere around 1990 so I will share it with you.
I apologize for not having step by step photos for this post. I was having too much fun baking with my mom to stop and take some photos but I do encourage you to add this cookie recipe to your cookie cook books, it’s just delightful!
- 2 Sticks of butter, softened (Not Melted)
- ½ cup of powdered sugar
- 2 tablespoons of milk
- 1 teaspoon of vanilla
- 1 teaspoon of ground cinnamon- divided
- 1 ½ to 1 ¾ cups of all-purpose flour
- 1 teaspoon of baking powder
- 1 cup of granulated sugar
- 1 ounce of semisweet chocolate, finely grated
- Preheat the oven to 325 degrees, lay parchment paper on your cookie sheets and set aside
- Using a stand mixer, beat butter, powdered sugar, milk, vanilla and 1/2 teaspoon of cinnamon in a large bowl at medium speed until light and fluffy. Scrape down the sides of the bowl at least once during mixing process.
- Gradually add in 1-1/2 cups of flower and baking powder. Beat at low speed until well blended, scraping down the sides of the bowl. Stir in the additional flour with a spoon if the dough is really soft
- Shape tablespoonful of dough into 1 inch balls. Place each ball 3 inches apart on the parchment paper. Take a drinking glass and dampen the bottom of the cup and dip into granulated sugar, using the sugared glass, flatten the balls into 2 inch rounds.
- Bake 20-25ish minutes. Remove the cookies and place on cooling racks.
- Combine granulated sugar, grated chocolate and the last bit of cinnamon (or a bit more to taste) in a small bowl.
- While cookies are still slightly warm, coat the cookies with the sugar mixture and cool completely.
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