POLVORONES COOKIES RECIPE
These polvorones cookies are some of my favorite cookies! Spanish almond cookies with an unexpected lemon flavor.
Provided by Adina
Categories Cookies
Time 32m
Number Of Ingredients 9
Steps:
- Roast flour: Heat a pan on medium heat. Add the flour and roast it lightly, stirring very often, until slightly colored. Stir well, and don't let it burn. Immediately transfer to a large plate and let cool.
- Dough: Mix the ground almonds, salt, cinnamon, and sugar in a bowl. Add the roasted flour, lemon zest, lemon juice, and lard. Mix well but don't overwork the dough.
- Form walnut-sized balls out of the dough and place them on the baking tray (already lined with parchment paper) or some large plates. Refrigerate for half an hour.
- Bake: In the meantime, preheat the oven to 180 degrees Celsius/ 350 degrees Fahrenheit. Bake the cookies on a baking tray lined with baking paper for about 12 minutes.
- Sprinkle with icing sugar and let cool.
Nutrition Facts : ServingSize 1 polvoron, Calories 55 kcal, Carbohydrate 6 g, Protein 1 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 2 mg, Sodium 16 mg, Sugar 4 g, UnsaturatedFat 2 g
POLVORONES MEXICANOS
The recipe for these cookies is so easy to make, and the best part is the versatility of the dough. With the same dough, you can make many different cookies or Polvorones Mexicanos. The only thing you will change is the shape, flavor or toppings depending on what cookie you want to make with it.
Provided by Mely Martínez
Categories Breads
Time 43m
Number Of Ingredients 13
Steps:
- First, adjust the oven rack to the middle position and turn the oven on to 325 degrees. Grease 2 baking sheets or line with parchment paper.
- In a medium size bowl mix the flour, baking powder and baking soda.
- Using a stand mixer, beat shortening and sugar on medium speed until it turns fluffy and creamy, for about 3 minutes. Add egg and orange zest or vanilla and beat until combined. Reduce speed to low and add the flour mixture one cup at a time, scraping down the bowl as needed. The dough will become a little stiff. If you don't have a stand mixer, mix the ingredients in the same order in a large bowl using a wooden spoon or rubber spatula. I had made them using a stand mixer and by hand and both methods work fine. Of course, it will be faster using the stand mixer.
- Divide the dough in half forming a disc with each piece of dough. Roll each disk of dough into a large circle using your rolling pin, about 1/3 inch thick, on the lightly floured surface. Using the 3 1/4 biscuit cutter, cut out 8 circles, re-rolling dough scraps just once to form more circles. Roll out the second disk of dough and proceed to form the rest of the circle as you did with the first tone.
- Place dough circles on prepared baking sheets spacing the cookies 1/2 inch apart. Dust center of the cookies with granulated sugar. Bake until edges are lightly browned, about 18 minutes, switching and rotating baking sheets halfway through baking time. Let the cookies cool on sheets on baking sheets for 5 minutes, then transfer to cooling wire racks.
- When baking cakes, bread or cookies, I prefer to use grams instead of ounces or cups, tablespoons or teaspoons. When using grams, your measurement of ingredients will be more precise every time. Baking is a little bit of science and art, and every time you change the amount of an ingredient the results are going to be different. Kitchen scales are not expensive and are a very useful tool for your baking.
- This is another common shape for polvorones, and for this, you will need a very highly sophisticated gadget: a glass bottle! Yes, use the tip of a glass bottle to stamp that little circle at the center of the cookies.
- Place about 1/2 cup of granulated sugar in shallow dish. Divide the dough into medium size balls (65 grams), with your hand roll 16 balls. Roll balls in sugar to coat.
- Place the balls on a lightly floured surface and with the bottom of a thick glass gently press down one at a time to a 1/3" inch thick. Dust tip of the glass bottle with flour and then gently press the center of the cookie. Some bakeries add 1/4 teaspoon of strawberry preserves in the center circle.
- Make sure to space cookies 2 inches apart on prepared baking sheets and bake for about 18-20 minutes, until edges are golden.
- Form a log with the dough and refrigerate about 30 minutes, wrapped with plastic film.
- When ready to bake, cut in 1/3-IN slices, place on baking sheet, sprinkle with sugar, and bake 18-20 minutes.
- To form these cookies divide the dough into 65 grams balls, roll them with your hands in a long shape resembling a banana. Gently press your finger into the dough slightly flattening the top.
- Mix one egg yolk with few drops of water. Brush the top part of the dough with egg yolk. With a fork scratch the top surface of the dough. Brush egg yolk once again over the top of the cookie dough.
- Bake as instructed above.
- As mentioned before, this dough is very versatile, you can just brush the tops with egg yolk before baking to get a glossy cookie, or brush with egg yolk and cover with multicolor sprinkles, or once the cookies are baked and cool down dust them with confectioners sugar.
Nutrition Facts : ServingSize 1 Polvoron, Calories 361 kcal, Carbohydrate 44 g, Protein 4 g, Fat 19 g, SaturatedFat 5 g, TransFat 2 g, Cholesterol 12 mg, Sodium 58 mg, Fiber 1 g, Sugar 20 g
POLVORONES (MEXICAN WEDDING COOKIES)
Marcela Valladolid's crumbly and buttery cookies will melt in your mouth. They're easy to prepare and are perfect for dipping in a cup of hot cocoa.
Provided by Marcela Valladolid
Categories dessert
Time 1h
Yield makes about 4 dozen
Number Of Ingredients 7
Steps:
- Put 1/2 cup of the walnuts and the salt in a food processor and pulse until finely ground. Roughly chop the remaining 1 cup walnuts.
- Position two oven racks in the upper and lower thirds of the oven and preheat to 325 degrees F.
- Beat the butter in a large bowl with an electric mixer on medium-high speed until smooth, 2 to 3 minutes. Add the granulated sugar and beat until light and fluffy, about 2 minutes. Scrape down the sides of the bowl. Beat in the flour, then the ground and chopped walnuts. Divide the dough in half, forming each half into a ball. Wrap separately in plastic and chill until cold, about 30 minutes.
- Put the confectioners' sugar in a large bowl.
- Working with half of the chilled dough at a time and keeping the rest in the fridge, roll the dough by 2 teaspoonfuls between your palms into balls. Arrange the balls on a large baking sheet, spacing them 1/2 inch apart.
- Bake the cookies until golden brown on the bottom and just pale golden on top, about 18 minutes. Cool the cookies for 5 minutes on the baking sheet. Toss the warm cookies in the powdered sugar. Transfer the sugar-coated cookies to a rack to cool completely. The cookies can be prepared up to 2 days ahead. Once cooled, store them in an airtight container. You need to make sure they are cooled before storing them, otherwise they will get soggy. Sift additional powdered sugar and cinnamon over the cookies if desired before serving.
SPANISH POLVORONES
Rich and crumbly these traditional Spanish shortbread cookies take on a unique flavor by toasting the flour.
Provided by Lisa & Tony Sierra
Categories Dessert
Time 1h
Number Of Ingredients 7
Steps:
- Gather the ingredients.
- Preheat oven to 350 F. Pour flour onto a cookie sheet.
- Place the flour in the oven and toast it for about 8 minutes, occasionally stirring it so it toasts evenly. Alternatively, place flour in a non-reactive pan on the stove at medium heat and toast for 8 to 10 minutes while stirring. Remove from oven or pan and set aside.
- Place raw almonds on another cookie sheet. Toast the almonds until they change color just slightly, or about 8 to 10 minutes.
- Remove and place almonds into a food processor. Process almonds until they are finely ground into a flour-like texture.
- Reduce oven temperature to 250 F. In a large mixing bowl, cream butter, sugar, salt, and vanilla together with a hand or electric whisk.
- Add the flour and finely ground almonds to the butter mixture and incorporate all the ingredients well. The resulting dough will be very crumbly.
- Place a sheet of waxed paper on a cutting board or another flat work surface. Press the dough together to form a ball. Then press the dough onto the waxed paper.
- Carefully flatten it down with a floured rolling pin, into a 1/2-inch uniform thickness. Use a cookie cutter to cut out the cookies.
- Since the dough is dry and flakey, use a small spatula to carefully move the cookies to the cookie sheet.
- Bake cookies for 25 to 30 minutes until you see golden brown on the edges. Allow cookies to cool completely before removing them from the cookie sheet. They are so delicate that moving them while still hot will break them apart.
- Once cooled, sift powdered sugar over the cookies and serve. Cookies can be stored in an airtight container for up to 10 days.
Nutrition Facts : Calories 2792 kcal, Carbohydrate 312 g, Cholesterol 305 mg, Fiber 15 g, Protein 38 g, SaturatedFat 75 g, Sodium 652 mg, Sugar 155 g, Fat 158 g, UnsaturatedFat 0 g
More about "polvorones recipes"
POLVORONES RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
4.3/5 (9)Calories 120 per servingTotal Time 3 hrs 30 mins
POLVORON - KAWALING PINOY
From kawalingpinoy.com
POLVORONES {MEXICAN CHRISTMAS COOKIES} GONNA WANT …
From gonnawantseconds.com
POLVORONES RECIPE {MEXICAN BAKERY COOKIES} - ¡HOLA!
From holajalapeno.com
POLVORONES RECIPE - TODAY
From today.com
POLVORONES: SPANISH CHRISTMAS COOKIES - PETIT APRON
From petitapron.com
POLVORONES (MEXICAN SUGAR COOKIES) - MUY BUENO
From muybuenoblog.com
MEXICAN POLVORONES RECIPE - MARICRUZ AVALOS KITCHEN …
From maricruzavalos.com
POLVORONES COOKIES (MEXICAN WEDDING COOKIES) - MUY BUENO
From muybuenoblog.com
POLVORONES RECIPE (OR MEXICAN WEDDING COOKIES)
From budgetbytes.com
POLVORONES RECIPE (WITH ALMONDS) | THE KITCHN
From thekitchn.com
POLVORONES (SPANISH CHRISTMAS COOKIES) - FOOD AND …
From foodandjourneys.net
POLVORONES COOKIES RECIPE * MY STAY AT HOME …
From mystayathomeadventures.com
BEST POLVORONES RECIPE - HOW TO MAKE MEXICAN WEDDING COOKIES …
From delish.com
POLVORONES - MEXICAN WEDDING COOKIES RECIPE | 196 FLAVORS
From 196flavors.com
SPANISH POLVORONES RECIPE- THE ULTIMATE GUIDE TO PERFECT COOKIES
From themediterraneanfork.com
20 OF THE MOST AMAZING POLVORóN RECIPES - EAT WINE BLOG
From eatwineblog.com
POLVORONES (SPANISH SHORTBREAD COOKIES) - RECIPES …
From recipesfromeurope.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #cuisine #preparation #rolled-cookies #desserts #spanish #easy #european #cookies-and-brownies #3-steps-or-less
You'll also love