Monday, March 29, 2010

Cinnamon-Coated Pastelitos

1 cup butter, softened
¼ cup superfine sugar
2 cups all-purpose flour
1 cup cornstarch
1 tsp pure vanilla extract
½ cup confectioner's sugar
1 tsp ground cinnamon


Preheat the oven to 325 °F. Grease two or three cookie sheets. In a bowl, cream the butter with the superfine sugar until light and fluffy. Sift the four and cornstarch together and gradually work into the creamed butter and sugar mixture with the vanilla extract.
Roll heaped teaspoons of the mixture into balls and place on the cookie sheets. Bake for 30 minutes or until pale golden.

Sift the confectioner's sugar and ground cinnamon into a bowl. While the cookies are still warm, toss them in the confectioner's sugar mixture. Leave on wire rack to cool, then store in an airtight pan up to 2 weeks.

Note: The cookie mixture can be prepared in a food processor.


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