Category Archives: Sugar cookies

Polvorones con Canela (Cuban Cinnamon Sugar Cookies)

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:

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.


Mini Black & White Cookies

Original source: Food Network

Needed ingredients
2 sticks of butter
1/2 cup granulated sugar
3/4 cup confectioner’s sugar
2 egg yolks
1 teaspoon vanilla extract
1 teaspoon orange zest
2 1/4 cups flour
1/4 teaspoon salt
vanilla and chocolate frosting

Beat 2 sticks of butter, 1/2 cup granulated sugar, and 3/4 cup confectioner’s sugar until fluffy.
Step 1
Step 1a

Beat in 2 egg yolks, 1 teaspoon vanilla, and 1 teaspoon orange zest.
Step 2

Whisk 2 1/4 cups flour and 1/4 teaspoon salt; stir into the butter mixture, then chill for 2 hours.
Step 3
Step 3a

While mixture is chillin’, eat zest-less orange to help prevent scurvy.

Roll out to 1/8 inch thick, then cut into 2-inch rounds and chill for 30 minutes.
Step 4

Bake 8 to 10 minutes at 350.
Step 5

Cool, then spread with vanilla frosting on one side and chocolate on the other.
Step 6
Step 6a


Result: Not bad but not really Black & White cookies. I’m pretty sure real Black & White cookies don’t use cake frosting so its a little bit different. Also, 1 teaspoon of orange zest is 1 teaspoon too much. Some of the cookies were a little too zesty.

Look to the cookie!