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Polvorones de Canela

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Gwen Cahill

on 21 May 2013

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Transcript of Polvorones de Canela

Gracie Scott
Jack Matthews
Gwen Cahill History of Polvorones de Canela
- Originated from the Philippines and brought to Mexico by the Spaniards

- Polvo in Polvorones means powder or dust in Spanish

- Canela translates to cinnamon in Spanish - These cookies are commonly used in weddings and are presented as the 'center piece' during the receptions

-Sometimes, these cookies are added to Spanish festivities such as Cinco de Mayo because of their traditionalism Polvorones de Canela Recipe Evolution - Polvorones de Canelas have evolved into flatter, thicker and wider cookies

- They are now eaten throughout the world on an everyday basis

- Povorones de Canela can be bought in almost every grocery or bakery in the U.S - These cookies now come in different flavors such as:
chocolate You can still find traditional Polvorones de Canela in some Artisian shops where they are in their original shape, and wrapped individually in thin, wax wrapping paper Ingredients - 1 Cup Butter
- 1 1/2 Cup Sugar
- 1 1/2 Teaspoon Ground Cinnamon
- 1/4 Teaspoon Salt
- 1 Teaspoon Vanilla Extract
- 1 1/2 Cup of All Purpose Flour Directions - Preheat oven to 350 degrees. Grease or spray cookie sheets
- In medium bowl, cream together 1/2 Cup of Sugar and 1 Cup of Butter until smooth. Stir in 1 teaspoon of Vanilla Extract
- In separate bowel, combine:
1 1/2 Cups of All Purpose Flour
1/4 Tablespoon of Salt
1/2 tablespoon of Ground Sugar
to form stiff dough
- Shape dough into 1 inch balls
- Mix together the remaining 1 Cup of Sugar and remaining 1 Teaspoon of cinnamon
- Roll balls in mixture
- Bake for 15 to 20 minutes in preheated oven, or until golden brown
- Cool cookies for 5 minutes and roll again in cinnamon mixture
- Eat
History Continued...
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