The history of polvorones de canele?

The origins of polvorones de canele, a traditional Mexican cookie flavored with cinnamon, dates back to the colonial era when Mexico were part of the Spanish empire. The cookie likely has ties to the Spanish mantecados, shortbread-like cookies that were brought to Mexico by Spanish immigrants.

Spanish settlers introduced to Latin American wheat, dairy products, pork, honey, almonds and cinnamon. These ingredients have become fundamental in Latin American cuisine.

Mantecados were traditionally made and consumed in Spain during

Christmas time, and it is believed that the polvorones de canela evolved from these cookies after the Spanish settlers settled in Mexico and adapted their recipes using local ingredients.

Over time, the recipe of polvorones de canela took on a distinct Mexican character, with a strong influence of indigenous Mexican cooking techniques and flavors. The use of cinnamon, a spice native to Mexico, became prominent in this cookie.

The name polvorones de canela directly translates to "cinnamon shortbreads" in Spanish, reflecting their crumbly texture and cinnamon flavor. The word "polvo" means powder in Spanish, a reference to the powdery coating of sugar that is typically sprinkled on these cookies before baking.

Traditionally, polvorones de canela were made in artisanal way, with home cooks passing on their recipes to the next generations. Over the years, these cookies became popular all over Mexico and can be found in bakeries and markets across the country. They are commonly served as a sweet treat during Christmas holidays, and they continue to hold a special place in Mexican culinary traditions.

Today, polvorones de canela hold a special place in the hearts of many Mexicans and is considered a nostalgic and comforting food that connects people to their cultural heritage.