I tried to think of a type of cookie that I could tie in with the Super Bowl, especially since it would be taking place on Cookie Making Day (aka Sunday). A football/dolphin/Florida/Lombardi Trophy shape was out of the question because the only cookie cutters I have are Mom’s old Christmas ones. And a cookie using Florida oranges did not sound too appealing. So instead I settled on a more subtle connection to the big game’s host city.
Polvorones con Canela (Cuban Cinnamon Sugar Cookies)
Original Source: TasteofCuba.com
1 cup (2 sticks) unsalted butter at room temperature or
1/2 cup butter and 1/2 cup shortening
1-1/2 cups sifted powdered sugar
1 Tbsp vanilla extract or brandy
2 cups flour
1/4 tsp sea salt
2/3 cup finely ground pecans or walnuts
1 tsp ground cinnamon (cassia)
Beat the butter in a bowl with an electric beater until creamy.
Add the 1/2 cup of powdered sugar and vanilla, and continue beating until light and fluffy.
Mix in the flour and salt very gradually, a tablespoon at a time, until thoroughly incorporated. Add the nuts with the last of the flour.
Cover tightly with plastic wrap and chill thoroughly.
Preheat oven to 325 degrees F. Using your hands, form the dough into 3/4″ balls. Place on an ungreased baking pan about 1 inch apart.
Bake in a moderate oven about 15 minutes, or until the edges turn pale gold.(Grand Theft Cookie suggestion: Don’t overcook them. They can get way too dried out if you do.)
Place the remaining cup of sugar in a shallow bowl or plate with the cinnamon.
Remove the cookies from the oven and, while still hot, carefully roll each in the powdered sugar mixture. Set aside until cooled completely and roll them again in the sugar, shaking off any excess.
Excellent. They were all gone by Wednesday morning.