Polvorones with Mexican cinnamon

Grind a Mexican cinnamon stick in an electric spice mill.

Put half a teaspoon of the cinnamon, a quarter cup sugar, half a teaspoon salt, a stick of butter, a quarter teaspoon baking soda and an egg yolk in the mixer.

Beat 1 minute.

Add a cup and a half of flour in three additions; stop when the dough almost comes together.

Take it out and knead it by hand, then form a log about nine inches long on plastic wrap, rolling it evenly round; twist the ends.

Refrigerate about an hour to firm up.

Slice with a broad knife about a quarter inch thick and lay on a baking sheet.

Bake at 350 degrees about 15 minutes until golden brown.

Dust with powdered sugar and fresh ground cinnamon; wrap in bright coloured waxed paper.