MEXICAN CINNAMON COOKIES
My extended family shares a meal every Sunday. The aunts and uncles take turns bringing everything from main dishes to desserts like this traditional Mexican cinnamon cookie called reganadas. -Adan Franco, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 12 dozen.
Number Of Ingredients 11
Steps:
- Place egg white in a small bowl; let stand at room temperature 30 minutes., Preheat oven to 375°. In a large bowl, beat lard until creamy. In another bowl, whisk flour, baking powder, cinnamon and salt; gradually beat into lard., Beat egg white on high speed until stiff peaks form. Gently whisk in sugar and egg yolk. Gradually beat into lard mixture. Turn onto a lightly floured surface; knead gently 8-10 times., Divide dough into 6 portions. On a lightly floured surface, roll each portion into a 24-in.-long rope; cut diagonally into 1-in. pieces. Place 1 in. apart on ungreased baking sheets. Bake 8-10 minutes or until edges are light brown. Cool on pans 2 minutes., In a small bowl, mix sugar and cinnamon. Roll warm cookies in cinnamon sugar mixture or confectioners' sugar. Cool on wire racks.
Nutrition Facts : Calories 47 calories, Fat 3g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 10mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 0 fiber), Protein 0 protein.
MEXICAN CINNAMON SUGAR COOKIES
Steps:
- Sift or stir together in a bowl the flour, salt, baking powder and cinnamon (or anise seed to taste), and set aside. In a medium bowl beat the vegetable shortening or lard with a mixer until light. Slowly beat in the ¾ cup sugar until light. Beat in the egg and 1 tablespoon brandy or milk, mixing until light and fluffy. Slowly beat in the flour mixture. If it becomes too stiff to mix, stir in 1 tablespoon more brandy or milk until dough holds together and is semi-firm and can be shaped into logs. If it is too stiff, the logs will not hold together. If too soft, the logs will not hold their shape. In a small bowl stir together the cinnamon sugar mixture and set aside. On a lightly floured surface or pastry board knead the dough briefly until it holds together without cracking or breaking apart. Divide the dough into 2 equal parts. Return 1 part to the bowl. On the lightly floured surface shape the other piece of dough into a log, and with the palms of the hands roll it back and forth until it is about 12-inches long. With a sharp knife cut the log into fourths, then cut each fourth into 5 slices. Roll each slice in cinnamon sugar mixture and place on an ungreased cookie sheet. Place slices about 1½-inch to 2-inches apart. Place cookie sheet in a preheated 350° oven, and bake until done, about 9 to 10 minutes. Cookies should not be over baked or browned. Remove from oven, and while cookies are still warm, roll each cookie again in the cinnamon sugar and place on a wire rack to cool. Repeat the above process for the other piece of dough. You can probably do this while the first cookie sheet is baking. After all cookies have cooled, store them in a covered container or in a zip-lock bag.
MEXICAN CINNAMON COOKIES, POLVORONES DE CANELA
These delicious cookies were a tradition during the holidays, They were part of the goodies served at Christmas time when I was growing up. This recipe is very similar to my grandmother's recipe. Much to my regret her cookie recipe was never written down. We have always had to make them from memory. This recipe though not hers is...
Provided by Juliann Esquivel
Categories Cookies
Time 40m
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 350 degrees. Grease cookie sheets or spray with Pam or Crisco baking spray.
- 2. In a medium bowl, cream together 1/2 cup confectioners' sugar and butter until smooth. Stir in vanilla. In a separate bowl Combine flour, salt and 1/2 tsp of cinnamon; stir into the creamed butter and sugar mixture to form a stiff dough. Shape dough into 1 inch balls. Mix together 1 cup confectioners' sugar and 1 teaspoon cinnamon; roll balls in cinnamon mixture.
- 3. Bake for 15 to 20 minutes in preheated oven, or until nicely browned. Cool cookies on wire racks for five minutes and roll again in the cinnamon mixture and let cool. Enjoy Will post my picture this weekend.
MEXICAN CINNAMON SUGAR COOKIES RECIPE - (3.9/5)
Provided by á-179252
Number Of Ingredients 12
Steps:
- Sift or stir together in a bowl the flour, salt, baking powder and cinnamon (or anise seed), and set aside. In a medium bowl beat the vegetable shortening or lard with a mixer until light. Slowly beat in the 3/4 cup sugar until light. Beat in the egg and 1 tablespoon brandy or milk, mixing until light and fluffy. Slowly beat in the flour mixture. If it becomes too stiff to mix, stir in 1 tablespoon more brandy or milk until dough holds together and is semi-firm and can be shaped into logs. If it is too stiff, the logs will not hold together. If too soft, the logs will not hold their shape. In a small bowl stir together the cinnamon sugar mixture and set aside. On a lightly floured surface or pastry board knead the dough briefly until it holds together without cracking or breaking apart. Divide the dough into 2 equal parts. Return 1 part to the bowl. On the lightly floured surface shape the other piece of dough into a log, and with the palms of the hands roll it back and forth until it is about 12-inches long. With a sharp knife cut the log into fourths, then cut each fourth into 5 slices. Roll each slice in cinnamon sugar mixture and place on an ungreased cookie sheet. Place slices about 1 1/2-inch to 2-inches apart. Place cookie sheet in a preheated 350°F oven, and bake until done, about 9 to 10 minutes. Cookies should not be over baked or browned. Remove from oven, and while cookies are still warm, roll each cookie again in the cinnamon sugar and place on a wire rack to cool. Repeat the above process for the other piece of dough. You can probably do this while the first cookie sheet is baking. After all cookies have cooled, store them in a covered container or in a zip-lock bag. CINNAMON NOTE: This is the mild Mexican cinnamon, canela. It you use a strong flavored variety, i.e. Vietnamese cinnamon, decrease the amount, or the flavor could be overwhelming.
MEXICAN CINNAMON COOKIES
These cookies are light and crisp. Great served along side a scoop of Vanilla Bean ice-cream.
Provided by Christy Martin
Categories Cookies
Time 50m
Number Of Ingredients 9
Steps:
- 1. In large bowl, beat butter till fluffy. Add sugar, cinnamon, vanilla, salt and flour. Mix till just combined. Wrap dough and chill till slightly firm.
- 2. Shape into 1 inch balls or roll and lightly floured surface and cutout. Bake at 350 for about 10 minutes.
- 3. Remove to wire rack...while warm sprinkle with cinnamon/sugar mixture. If you made your cookies in 1 inch balls...roll them in the cinnamon/sugar mixture. (I use parchment on my cookie sheets, slide it off onto the counter and then sprinkle) Let cool.
MEXICAN CINNAMON COOKIES
Steps:
- 1. Cream butter, ½ cup sugar and 1 ½ tsp. cinnamon in a stand mixer until fluffy and light. 2. Beat in egg yolks. 3. Mix the flour and salt together. 4. Add to butter mixture and mix until dough forms. 5. Turn dough out onto a lightly floured work surface. 6. Roll dough between palms and work into a 14-inch log. Wrap tightly in plastic and chill until firm, about 1 hour. 7. Preheat oven to 350°F. Lightly butter cookie sheets or use parchment paper. 8. Cut log into ¼ inch thick rounds. Place on prepared cookie sheets, spacing evenly. 9. Bake until pale golden brown, about 17 minutes. Transfer to rack and cool slightly. 10. Mix 1 cup sugar and remaining 2 tsp. cinnamon in a medium bowl. Add several warm cookies and toss to coat. Transfer to rack. Repeat with remaining cookies and cinnamon sugar. 11. Cool completely.
POLVORONES DE CANELE (MEXICAN CINNAMON COOKIES) RECIPE - (4.2/5)
Provided by á-39535
Number Of Ingredients 8
Steps:
- 1.Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. 2.In a medium bowl, cream together 1/2 cup confectioners' sugar and butter until smooth. Stir in vanilla. Combine flour, salt, and 1/2 teaspoon of cinnamon; stir into the creamed mixture to form a stiff dough. Shape dough into 1 inch balls. Mix together 1 cup confectioners' sugar and 1 teaspoon cinnamon; roll balls in cinnamon mixture. 3.Bake for 15 to 20 minutes in preheated oven, or until nicely browned. Cool cookies on wire racks.
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