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    SPN: Sevillian Cinnamon Cookies


    Source of Recipe


    "The Spanish Cookbook by Barbara Norman"

    * Exported from MasterCook *

    Sevillian Cinnamon Cookies - (Polvorones Sevillanos)

    Recipe By : Posted to Prodigy Food Board by Joe Comiskey JPMD44A, 2/1/95
    Serving Size : 36 Preparation Time :0:00
    Categories : Cookies, Spanish

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    3 1/2 cups flour -- sifted
    2/3 cup lard
    1/2 cup sugar
    1 egg yolk
    1/3 cup any dry liqueur
    2 teaspoons powdered cinnamon
    1 pinch salt
    powdered sugar -- for sprinkling

    Preheat oven to 350 degrees.

    Beat sugar with egg yolk. Cream lard with cinnamon. Add sugar-egg yolk mixture. Sift flour with salt onto table or marble slab. Make a hollow in the center of flour and pour in the other ingredients. Blend well with hands. The dough should be very stiff like the French pate sablee. If too crumbly to handle, blend in a little water. Roll out 1/3-inch thick on floured surface. Cut with cookie cutter (oval is traditional). Bake on floured cookie sheets in 325 degree oven for 20 minutes or until firm to touch. The cookies will be done when they barely begin to turn brown (they should not be allowed
    to brown). Before serving, sprinkle heavily with powdered sugar.

    This recipe makes about 36 cookies.


    Source:
    "The Spanish Cookbook by Barbara Norman"

    S(>From the MC recipe database of):
    "Judi Mae Phelps (judimae@earthlink.net)"

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