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Little Sugar Dusties (Polvorones)




Source of Recipe


Nancy Baggett's International Cookie Cookbook


List of Ingredients




2 cups all-purpose or unbleached white flour
1/2 cup (1 stick) unsalted butter, slightly softened
1/4 cup solid vegetable shortening or lard, at room temperature
1/3 cup granulated sugar
1 large egg yolk
1 teaspoon ground cinnamon
1/8 teaspoon very finely grated lemon zest

Dusting:
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon

Recipe



Preheat oven to 350°F. Set out several baking sheets. Sift the flour and set aside.

Place butter and shortening in a large mixing bowl and beat with an electric mixer on medium speed until light and fluffy. Add sugar and continue beating until thoroughly incorporated and smooth. Beat in egg yolk, cinnamon, and lemon zest. Gradually beat in flour; if the mixer motor begins to labor, stir in remaining flour with a wooden spoon.

Pull off small dough pieces and roll between palms to form 1-inch balls. Space about 1 inch apart on baking sheets.

Place in the upper third of the oven and bake for 15 to 17 minutes or until just barely brown at the edges. Remove baking sheets from the oven and let stand about 5 minutes. Using a spatula, gently transfer cookies to wire racks and let stand until cool but not cold.

In a small, shallow bowl, stir together the remaining 1/4 cup granulated sugar and 1/2 teaspoon cinnamon until well mixed. Handling cookies gently, as they are fragile, dredge in the sugar-cinnamon mixture to thoroughly coat.

Store cookies in an airtight container for up to a week. For longer storage, freeze cookies before dusting them. Thaw and then dredge in sugar-cinnamon mixture before serving.

makes about 35 1-1/4 inch cookies.