Preheat oven to 350º F (180º C). Line cookie sheets with parchment paper. Set aside.
In the bowl of an electric stand mixer fitted with the paddle attachment, mix shortening on medium speed until softened and creamy, about 1 -2 minutes. Add in sugar, salt, vanilla, and cinnamon; continue mixing for 2 – 3 minutes.
Reduce the mixer speed to low, add in flour slowly; mix just until combined.
Roll balls of dough (about 1 tablespoon of dough per cookie). Arrange the balls on a large baking sheet, spacing them 1/2 inch apart. Press fork into the tops to flatten them a little.
Bake for 20 -25 minutes, or until very lightly browned on the sides. Transfer to a wire rack to cool, then once cookies are cool, sprinkle with powdered sugar, if desired.
STORE: Store extra cookies in an airtight container for up to 3 – 4 days.FREEZE:You can freeze these cookies before or after you bake them. Flash freeze them in a single layer on a sheet pan until frozen and transfer to a freezer bag or container. You can bake these straight from frozen, simply increase the baking time by a couple of minutes.QUICK TIPS
You can add a little bit of lemon or orange zest to the polvorosas to change things up.
For traditional Venezuelan Polvorosas, shortening is a MUST. This made them soft and melt-in-your-mouth tender.
Avoid over mixing the cookie batter, or you’ll get dense cookies.
I recommend using real vanilla extract and not artificial extract for the best results.