Nutritional Info

Nutrition Facts

Serving Size 1 (36g)

Calories 92
Calories from Fat 41 (45%)
Amount Per Serving %DIV
Total Fat 4.6g 7%
Saturated Fat 1.3g 7%
Monounsaturated Fat 2.3g
Polyunsaturated Fat 0.9g
Trans Fat 0.0g
Cholesterol 23.7mg 8%
Sodium 70.5mg 3%
Potassium 49.8mg 1%
Total Carbohydrate 5.1g 2%
Dietary Fiber 0.2g 1%
Sugars 0.2g
Protein 6g 12%

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Recipe Description
How can something so simple taste so good? Arabic in origin, the recipe was transplanted intact to Mexico by the Spaniards. Except in New Mexico and southern Colorado where biscochitos are the cookie of choice, I seldom spoke with a Mexican-American cook who didn't rate this as his favorite sweet snack. The only disagreement was the question of using all butter, all lard, or a combination of both. This recipe from Miguel's mother Amelia Galbraith, makes a cookie with a very fine, flaky texture and is so small that it can be popped in the mouth and eaten in one bite. Polvorones are a favorite sweet to be served at weddings and other celebrations, festively wrapped in multicolored tissue paper. Serve on a contrasting colorful dish. These are also a good partner of hot tea, or try them with a glass of sherry.
Prep time
30 min
Cook time
15 min
Ready In
45 min


Serves Tool

Serves To:USMetric
3 Tablespoon(T)  cinnamon, ground
2/3 Cup(c)  pecans or walnuts, finely ground
1/4 Teaspoon(t)  sea salt
2 Cup(c)  flour
1 Tablespoon(T)  vanilla extract
1 1/2 Cup(c)  powdered sugar, sifted
1 Cup(c)  unsalted butter, at room temperature


Preheat the oven to 325 degrees F. Beat the butter in a bowl with an electric beater until creamy. Add the l/2 cup of powdered sugar and vanilla, and continue beating until light and fluffy. Mix in the flour and salt very gradually, a tablespoon at a time, until thoroughly incorporated. Add the nuts with the last of the flour. Cover tightly with plastic wrap and chill thoroughly. Using your hands, form the dough into 1/2 inch balls. Place on an ungreased baking pan about 1 inch apart. Bake in a moderate oven about 15 minutes, or until the edges turn pale gold. Place the remaining cup of sugar in a shallow bowl or plate with the cinnamon. Remove the pan from the oven and, while still hot, carefully roll the cookies in the powdered sugar mixture. Set aside until cooled completely and roll them again in the sugar, shaking off any excess. The cookies can be eaten fresh or stored between layers of wax paper in an airtight tin for several weeks. The powdered sugar tends to be absorbed into the cookies. They also freeze well in airtight plastic bags.

Additional notes

NOTE: Since butter plays an important flavor role in these small cookies, it is important that newly purchased butter be used, not some that has been in the refrigerator for a while. For health reasons and as a substitute for the more traditional lard, Maria Petra Vasquez in Michigan substitutes vegetable shortening for half of the butter.

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Cinnamon Sugar Cookies
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