Adapted from the recipe by Elisabeth Lambert Ortiz from her book The New Complete Book of Mexican Cooking
I originally tried the recipe as it is written but found the quantity of butter too great...the dough would not form as it should as there was not enough flour for the butter to be rubbed into. Much as I love butter, I increased the flour and sugar and added some ground almonds to make the dough workable. The cookies are crispy, delicate, and great for fans of the great cinnamon/sugar combination.
This is the recipe that I ended up with.
Ingredients:
1 3/4 Plain Flour
3/4 cup confectioner's sugar
1 cup unsalted butter softened to room temperature
Pinch salt
1/4 cup finely ground almonds
1 tsp vanilla extract
1 tsp ground cinnamon
You will need 2 large bowls, at least one baking tray, baking parchment.
Method:
Preheat oven to 350F about 160-170C
Sift the flour, sugar, salt and nuts together into a large bowl. Stir in the vanilla then work the butter in with your fingertips. Mould and blend until you can form a ball with the dough. Taking the dough by teaspoons full, roll balls and then flatten into patties with two fingers or a fork. Place on a parchment covered baking tray. The cookies will spread so leave some room between them.
Bake in the oven for about 30 mins or until they are just golden brown.
Cool slightly on wire racks, and then roll them in 2 cups powdered/confectioner's sugar blended with 2 tsps cinnamon. Return the coated cookies to the baking tray and bake for a further 2 minutes. Then remove, cool and roll one more time in the powdered sugar mix without baking again.
I originally tried the recipe as it is written but found the quantity of butter too great...the dough would not form as it should as there was not enough flour for the butter to be rubbed into. Much as I love butter, I increased the flour and sugar and added some ground almonds to make the dough workable. The cookies are crispy, delicate, and great for fans of the great cinnamon/sugar combination.
This is the recipe that I ended up with.
Ingredients:
1 3/4 Plain Flour
3/4 cup confectioner's sugar
1 cup unsalted butter softened to room temperature
Pinch salt
1/4 cup finely ground almonds
1 tsp vanilla extract
1 tsp ground cinnamon
You will need 2 large bowls, at least one baking tray, baking parchment.
Method:
Preheat oven to 350F about 160-170C
Sift the flour, sugar, salt and nuts together into a large bowl. Stir in the vanilla then work the butter in with your fingertips. Mould and blend until you can form a ball with the dough. Taking the dough by teaspoons full, roll balls and then flatten into patties with two fingers or a fork. Place on a parchment covered baking tray. The cookies will spread so leave some room between them.
Bake in the oven for about 30 mins or until they are just golden brown.
Cool slightly on wire racks, and then roll them in 2 cups powdered/confectioner's sugar blended with 2 tsps cinnamon. Return the coated cookies to the baking tray and bake for a further 2 minutes. Then remove, cool and roll one more time in the powdered sugar mix without baking again.
These were delicious!
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