Mexican Polvorones con Canela and Mill City Museum

Mill City Museum, it is a mecca for the 5th grade classroom every year at our school.  This was my second time there,  I got so excited getting to go again as a recipe blogger.  It took on a whole new meaning to me.

I just know I had a recipe in here somewhere!

But first, with all the stacked boxes and wrapped up glasses, this kind award slipped my mind!  Slipped but not forgotten.  Thank you My Little Space for this Stylish Blogger Award, it means so much how warmly I have been welcomed into this wonderful community of bloggers.

Now back to the flour mill mecca.  This retired flour mill called the Mill City Museum was originally built as the A Mill, built in 1874 along the Mississippi River in Minneapolis, MN.  Using the power of the river to run the factory, it was the largest and most technologically advanced mill in the world.  At the highest capacity it was told that the mill ground enough flour to make 12 million loaves of bread a day.  That is a lot of sandwiches! 

Today the old flour mill is a museum for Betty Crocker, Pillsbury, Gold Medal Flour and General Mills.  We even got to bake in the Pillsbury Doughboy and Gold Medal Flour Baking Lab. 

Elevator ride with a movie and props just like at DisneyWorld, it lets you out at the top so you can see Sr. Anthony Falls that powered the mill along with many other flour mills right next door. 

They went over different types of wheat and what same wheats are used to make baked goods all over the world.  By using the same ingredients cooked in a little different way you get a whole new recipe.  Our recipe for the day was... 

Mexican Polvorones con Canela

Arabic in origin, this recipe was brought to Mexico from Spain. These cinnamon sugar cookies are a favorite among Mexican- Americans. They are often served at wedding and other festive occasions wrapped in multi-colored tissue paper.

Print recipe here

½ C unsalted butter, room temperature

¼ C powdered sugar

1 ½ tsp pure vanilla extract

1 C all purpose flour

⅛ tsp salt

½ tsp cinnamon

1. Beat butter in a medium bowl until creamy.
2. Add powdered sugar and vanilla, beat until light and fluffy.

3. Stir flour and salt in gradually until mixed well.

4. Roll in ¾ inch size balls and place on an ungreased baking sheet.

5. Bake cookies for about 15 minutes in an oven preheated to 375 degrees F.  Remove when edges turn a pale gold.

6. Sprinkle the cookies with a bit of powdered sugar and let cool.

Thank you my son, 5th graders for a wonderful day and Happy Cinco de Mayo!

Today's recipes where brought to you by, inspired or adapted from:  Mill City Museum's Pillsbury Doughboy and Gold Medal Flour Baking Lab