Cinco de Mayo is coming up in a couple days, so I thought it would be fun to share another Mexican recipe with you. We actually tried these a few months ago. I can’t for the life of me remember why, but for some reason we were learning about Mexico. Probably a school project or something. Anyway, we needed a Mexican dessert, so we gave these a try.
They are a shortbread cookie and they just melt in your mouth. They are similar to the Mexican Wedding Cookies that everyone makes. I really liked the cinnamon flavor in these. We found that we enjoyed them even better when we rolled them in the sugar/cinnamon mixture a second time!
Mexican Cinnamon Cookies (Polvorones de Canele)
Cinnamon Cookies
Melt in your mouth butter cookies rolled in a cinnamon sugar topping.
Ingredients
Dough:
- 1 cup soft butter
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1 1/2 cups all purpose flour
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
Topping:
- 1/2 cup powdered sugar + 1/2 tsp cinnamon
Instructions
- Beat butter and powdered sugar in a large bowl till creamy. Beat in vanilla extract.
- Stir in the flour, cinnamon, and salt. Cover and chill for at least 1 hour.
- Whisk together the powdered sugar and cinnamon in a small bowl.
- Roll dough into balls, then in cinnamon sugar mixture.
- Bake on ungreased cookie sheets at 350 for 10-12 minutes. Cool completely.
Notes
-They are extra yummy if you roll them in more powdered sugar/cinnamon after they are cooled.
-We usually like warm cookies, but these are definitely better after cooling.
Nutrition Information:
Yield:
24Serving Size:
1Amount Per Serving: Calories: 115Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 20mgSodium: 85mgCarbohydrates: 11gFiber: 0gSugar: 5gProtein: 1g
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I’m confused, when does the salt go in?
Oh my gosh, so sorry. I forgot to specify when to add the salt and cinnamon to the dough. You add them with the flour. I have fixed the instructions. Thanks for letting me know!
my son and I made these yesterday and my now my husband and I are fighting over the last ones these are amazing!!
Hi Kara,
I'm definitely passing this recipe on to my wife – although I'm afraid that if she sees your Saltine Toffee post I'll have to hide the Saltines. No Joke.
So, after reading about your experience with recipes and food, would you like to come to a special roundtable event for Rubio’s next week? Here’s the scoop:
Co-founder and Chairman of Rubio’s Fresh Mexican Grill, Ralph Rubio, would like to invite you to a one-time roundtable event specifically for bloggers like you. On Thursday, May 13, from 2-4 p.m., please join us at the West Jordan Rubio’s in Jordan Landing, to sample a free 5-course meal while Ralph shares insider-techniques of how Rubio’s creates its complex flavors. You’ll experience dishes ranging from newly designed salads to signature Grilled Gourmet Tacos and learn how Rubio’s specifically pairs each of their freshly made salsas with different specialty items.
This exclusive event for local food writers will provide a unique opportunity for you to ask questions to the main-man himself, sample the fare, and learn about Rubio’s Beach Mex recipes. From this, we hope to provide you with intriguing insight you can share with your readers.
I’m sure you’d walk away with great tips and new ideas for recipes. We know your time is valuable, so if you can come, not only will we appease your hunger, we’ll happily give you a $25 gift card to Rubio’s so you can return after the event to try other dishes on the menu.
Are you available to attend? Please save the date and RSVP by email before the end of the day on Tuesday, May 11 so we can plan accordingly.
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Marshall Hartley
mhartley(at sign)crowelladv(dot)com
Kara, I'm SO making these tomorrow! My kids and hubby thank you!
I love shortbread, and adding cinnamon can only be a good thing 🙂
These sound really yummy. They will be perfect for Cinco de Mayo!