Sevillian Cinnamon Cookies - (Polvorones Sevillanos)

Recipe Ingredients

3 1/2 cups	218g / 7.7oz	Flour - sifted
2/3 cup	131g / 4.6oz	Lard
1/2 cup	99g / 3.5oz	Sugar
1		Egg yolk
1/3 cup	78ml	Any dry liqueur
2 teaspoons	10ml	Powdered cinnamon
1		Salt
		Powdered sugar - for sprinkling

Recipe Instructions

Preheat oven to 350F.

Beat sugar with egg yolk. Cream lard with cinnamon. Add sugar-egg yolk mixture. Sift flour with salt onto table or marble slab. Make a hollow in the center of flour and pour in the other ingredients. Blend well with hands. The dough should be very stiff like the French pate sablee.

If too crumbly to handle, blend in a little water. Roll out 1/3-inch thick on floured surface. Cut with cookie cutter (oval is traditional).

Bake on floured cookie sheets in 325F oven for 20 minutes or until firm to touch. The cookies will be done when they barely begin to turn brown (they should not be allowed to brown). Before serving, sprinkle heavily with powdered sugar.

This recipe makes about 36 cookies.

Source:
Barbara Norman

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