Ole - Mexican Cookies

It was Fiesta time at our church a few weeks ago - the annual Mexican Dinner. Colorful decorations, Salsa music, tacos and enchiladas, all put together for the evening of visiting and eating. I was asked to make a recipe of Mexican cookies to serve with the ice cream for dessert.
The supplied recipe was called "Polvorones", according to Wikipedia this is a heavy, soft and very crumbly shortbread cookie often made with nuts. It is sometimes called "Mexican Wedding Cookie". The version we made was not heavy or overly crumbly, nor did they have nuts. It is an easy to roll and bake dough. So easy I will substitute this recipe for my traditional cut-out sugar cookies at Christmas. The subtitle of the recipe I was given is "melt in your mouth Spanish cookies", they do that and are very tasty.

Polvorones (Mexican Cookies)

The dough was easy to handle and
even to roll the scraps again and recut.

½ pound butter
1 cup granulated sugar
½ cup powdered sugar
2 eggs
4 cups all-purpose flour
1 tsp. baking powder
½ tsp. salt
1 Tbsp. brandy (I used ½ teaspoon brandy extract)
For sprinkling: ½ cup sugar and 2 Tbsp.  cinnamon

Preheat oven to 375 degrees. Cream butter with 2 kinds of sugar until very creamy and light. Add eggs one at a time, beating after each addition.
Add baking powder and salt to flour. Add dry ingredients to creamed mixture in thirds. Add brandy (or extract).
Roll out on a floured board to about ¼-inch thickness. Cut with a 2-inch round cookie cutter. Place on greased cookie sheet or parchment paper and bake for approximately 12 minutes or until light golden color. Sprinkle with sugar and cinnamon while still hot.
Yields about 5 dozen.

 Sweet and soft, Yummy!