At the time of publication, all recipes were free of the allergens listed as being free of in the title (i.e. soy-free, milk-free, etc.), and all other information shared was accurate to the best of my knowledge.
Though I strive to update outdated information quickly and work diligently to make sure you have the most accurate information possible at all times, it is your duty to double check labels EVERY TIME to ensure that the ingredients you use are SAFE FOR YOU.
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Thank you so much!

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I make sure all of my recipes use foods that are free of the allergens they say they are free of. You will need to do the same. For help with this, please see the appropriate "Alternative Names" page for the allergen(s) you need the recipe free of.

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Friday, June 22, 2012

Polvorones de Canele (Cinnamon Cookies) (Soy, Fish, Nut and Egg-Free)

This is a Mexican-style cookie that I got from as submitted by Cathy. These are excellent and very easy to make. They are perfect for an International Dinner dessert idea or for a Mexican-themed party. They are also a wonderful idea for tea time or to have handy with a cup of coffee. :)
Please note that this recipe is only soy-free if you use all soy-free ingredients and is fish, nut and egg-free.

Polvorones de Canele (Cinnamon Cookies)

1 Cup salted, full-fat butter
1/2 Cup confectioners' sugar
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 teaspoon vanilla
1 1/2 Cups soy-free flour
1 Cup confectioners' sugar
1 teaspoon cinnamon

1. Preheat oven to 350oF.
2. Grease cookie sheets. (I do this with salted butter rather than shortening or cooking spray to keep it soy-free. You could also use olive or canola oil to grease with.)
3. In a medium bowl, cream together 1/2 cup confectioners' sugar and butter until smooth, then stir in vanilla.
4. In another medium bowl, combine flour, salt, and 1/2 teaspoon of cinnamon; stir into the creamed mixture to form a stiff dough.
5. Shape dough into 1 inch balls.
6. In a small bowl, mix together 1 cup confectioners' sugar and 1 teaspoon cinnamon; roll balls in cinnamon mixture. (Be generous with the rolling in this step - They should be well-coated.)
7. Place balls as is on greased cookie sheet - DO NOT FLATTEN.
8. Bake for 15 to 20 minutes or until nicely browned. DO NOT OVERBAKE.
9. Cool cookies on wire racks, waxed paper or paper sacks.

These cookies are best eaten after they have totally cooled.

(This recipe was originally posted on my original site, Natural and Free.)

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