Delight in these Spanish-inspired cookies, combining the zest of lemon and a hint of cinnamon for a perfect treat.
Preheat your oven to 350°F (175°C).
Preheating ensures even baking from the start.
In a large mixing bowl, cream together the softened butter and vegetable shortening until smooth.
Use a wooden spoon or a hand mixer for a smoother consistency.
Add the granulated sugar, grated lemon peel, and ground cinnamon to the butter mixture, and mix until well combined.
Ensure the sugar is fully incorporated for even sweetness.
Gradually add the all-purpose flour to the mixture, stirring until a dough forms.
If the dough feels too dry, add a teaspoon of water at a time until it comes together.
Roll out the dough on a floured surface to about 1/4 inch thickness.
Chill the dough for 10 minutes if it becomes too soft to handle.
Cut the dough into desired shapes using a cookie cutter and place them on a parchment-lined baking sheet.
Use a spatula to transfer the cut cookies to prevent breaking.
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
Keep an eye on the cookies to avoid over-baking.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Cooling on the sheet helps the cookies set and prevents crumbling.
Once completely cooled, dust the cookies generously with powdered sugar.
Use a fine sieve for an even coating of sugar.
Serve the cookies on a platter and enjoy with your favorite beverage.
Arrange the cookies neatly for an appealing presentation.
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