POLVORONES: GROUND WALNUT COOKIES
Polvo means powder in Spanish, which is exactly what these crumbly and buttery cookies turn into in your mouth. My mom made polvorones for us every Christmas. These melt-in-your-mouth Mexican wedding cookies are very easy to prepare and are the perfect accompaniment for a warm cup of after-dinner coffee, or for dipping in hot chocolate as I did when I was a child.
Provided by Marcela Valladolid
Time 2h8m
Yield about 4 dozen
Number Of Ingredients 6
Steps:
- Using an electric mixer, beat the butter in a large bowl until light and fluffy. Add the sugar and beat until well blended. Beat in the flour, and 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.
- Preheat the oven to 325 degrees F.
- Working with half of the chilled dough at a time while 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 2 days ahead. Store in an airtight container at room temperature). Sift additional powdered sugar over the cookies, if desired, before serving.
POLVORONES
Traditionally little more than flour, ground almonds, and powdered sugar with just enough butter to hold it altogether, polvorones are built to crumble. Laced with cinnamon, allspice, cloves and orange zest, this version of the pleasingly sandy cookies lingers just a little longer, the same way we wish the holidays could.
Provided by Food Network
Categories dessert
Time 2h55m
Yield 2 1/2 dozen
Number Of Ingredients 10
Steps:
- In an electric mixer fitted with the paddle attachment, beat the butter at medium speed for about 1 minute. Gradually add the confectioners' sugar and increase the speed to medium-high. Occasionally stopping to scrape down the sides with a rubber spatula, continue to beat until it is pale and fluffy, an additional 4 to 5 minutes. Add the vanilla extract and orange zest.
- Sift together the flour, spices and salt, then blend with the almond meal. Add this to the creamed butter all at once, then stir with a wooden spoon or spatula for a couple of turns. Return the bowl to the stand and mix on the lowest speed until the flour is just incorporated without over-mixing. Turn out the dough onto a large piece of plastic wrap, push together to form a large flat disc, and wrap well. Refrigerate until very firm, at least 2 hours or overnight.
- Preheat the oven to 375 degrees F. Line a large baking sheet with parchment paper or nonstick liner.
- Scoop out the dough in tablespoons, roll into a ball and place on the cookie sheets, about 2 inches apart. Using a small spoon dipped in flour, press down on each ball so it forms a round disc about 1/2-inch thick. The dough will be fragile but if it cracks or the dough falls apart it can be gently pressed together or reshaped. Repeat with remaining dough.
- Bake the cookies until the edges are lightly golden, though the tops will still be pale, 14 to 18 minutes. Remove from the oven and while still warm, sprinkle generously with confectioners' sugar. Using a spatula, carefully remove the cookies and lay out on a cooling rack.
FILIPINO POLVORON
Polvoron are Filipino milk candies that you can get in all different flavors in the Philippines. You need a polvoron mold to shape them.
Provided by lola
Categories Desserts Candy Recipes
Time 1h20m
Yield 20
Number Of Ingredients 5
Steps:
- Toast the flour in a non-stick skillet over medium heat, stirring constantly to prevent burning, until it turns light brown, about 5 minutes. Let cool, at least 15 minutes.
- Cut waxed paper into twenty 4-inch squares.
- Stir butter, sugar, powdered milk, and lemon extract into the flour. Mix well. Fill a polvoron mold tightly with a portion of the mixture. Press the plunger down to release the candy onto a square of waxed paper. Wrap candy in the waxed paper and twist the ends. Repeat until all of the candy mixture is used up.
Nutrition Facts : Calories 280.4 calories, Carbohydrate 22 g, Cholesterol 55 mg, Fat 20.2 g, Fiber 0.3 g, Protein 3.2 g, SaturatedFat 12.8 g, Sodium 26.5 mg, Sugar 12.5 g
POLVORON
Make and share this Polvoron recipe from Food.com.
Provided by psalonzo93
Categories Dessert
Time 10m
Yield 10-15 serving(s)
Number Of Ingredients 5
Steps:
- Toast all purpose flour until light brown.
- Add powdered milk, iodized salt, margarine and mix evenly.
- ADD sugar into the flour mixture.
- put into a flat container and mold by a polvoron molder.
- Wrap polvoron in cellophane.
Nutrition Facts : Calories 261.9, Fat 11, SaturatedFat 2.7, Cholesterol 6.2, Sodium 246.8, Carbohydrate 36.6, Fiber 0.7, Sugar 17.5, Protein 4.4
POLVORON WITH CASHEWS (FILIPINO SHORTBREAD)
Polvoron is a shortbread cookie/candy and a delicacy in the Philippines. Unlike normal cookies, it's not baked. It's typically made up of toasted flour, sugar, and powdered milk and then pressed into a Polvoron press/molder. If you don't have a molder (like me) you can use a mini cupcake pan. I typically make mine with toasted cashews. Polvoron is typically individually wrapped like candies and given as gifts. I usually don't wrap mine since I make them for myself. I just store them in an airtight container. Watch out, these are highly addictive and delicious with tea!!!
Provided by Pamelamb
Categories Dessert
Time 1h
Yield 30 Polvoron Cookies, 30 serving(s)
Number Of Ingredients 7
Steps:
- If you want to make it with cashews: If you haven't done so already, crush the cashews. I like to crush it to the point where about half of it is almost powder and the rest is in small pieces. Over medium heat, melt a sliver of butter and toast the crushed cashews stirring occasionally until golden brown.
- Using a large skillet, toast the flour over medium to low heat. You want to make sure that you are stirring it continuously to avoid burning. Be patient! This can take up to 20-30 minutes. Just continue until the flour is tan/beige in color. Once toasted, remove from heat and allow it to cool completely.
- Sift cooled toasted flour with the pinch of salt into a large mixing bowl.
- In another large mixing bowl, sift together the powdered milk and the sugar.
- Add the flour mixture into the powdered milk/sugar mixture and stir well.
- Once combined, sift all the ingredients together back into the other large bowl (the one that previously held the flour).
- Pour in the melted butter into the mixture and stir well. The texture will be like lightly damp sand.
- If you have a molder, simply fill the mold with the mixture and press firmly with the back of a spoon. Release the shaped polvoron and set aside and repeat.
- If you don't have a molder (like me), use a mini cupcake pan:.
- Fill the mini cupcake pan with the mixture and press with the back of a spoon. If you want a completely flat surface on top, you can use the cap of a bottle. Once all cupcake holes are filled, place a tray (or a cutting board) big enough to cover the whole tray and carefully flip it over. The result will be perfectly shaped biscuits. If it doesn't come out, you can try using a meat pounder and lightly hit the tray when it's flipped over.
- Once you have molded all of the Polvorons, stack and store into an airtight container. Freeze for a couple of hours and remove.
- If you want to, wrap each Polvoron individually with the cellophane paper.
POLVORONES FROM PUERTO RICO
These delicious cookies are a traditional recipe from Puerto Rico.
Provided by SST
Time 1h
Yield 50
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a cookie sheet.
- Combine shortening and butter in a large bowl; beat with an electric mixer until smooth and creamy. Add sugar and beat until fluffy. Mix in egg, egg yolk, vanilla, and almond extract.
- Add flour, 1 cup at a time, until completely mixed; the dough should be stiff and able to hold its shape when formed into a ball. If this consistency is not achieved, add a little more flour.
- Make 1-inch balls of dough and place 1 inch apart on the prepared cookie sheet. Use your finger to make small indentations in the middle of each cookie and fill it with a cube of guava paste.
- Bake in the preheated oven until light golden on the bottom, about 15 minutes; do not overcook. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely. Repeat with remaining batter.
Nutrition Facts : Calories 114.2 calories, Carbohydrate 18.4 g, Cholesterol 12.7 mg, Fat 4.2 g, Fiber 0.3 g, Protein 1 g, SaturatedFat 1.8 g, Sodium 2.2 mg, Sugar 4.1 g
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- Classic Spanish Polvorón. This is the fairly simple and original recipe for the traditional Spanish Polvorón. The classic recipe combines flour, powdered sugar, lard, and raw almonds, along with some welcome spices such as nutmeg and cinnamon to make this a really pleasant treat.
- Spanish Mantecado. This recipe is a good example of what we may consider to be a ‘mantecado’ rather than polvorón. This is down to the fat being swapped out for pork lard which gives this a distinct flavor and potentially deviates from the classic polvorón recipe.
- Filipino Polvorón. This recipe contains many of the ingredients that fundamentally change this recipe from Spanish to Filipino. Namely, the introduction of powdered milk is the biggest give away as well as malted milk powder.
- Polvorón With Cashews. This recipe uses the common Filipino template but utilizes cashews instead of the traditional almonds. Cashews provide a more subtle and savory addition that is really helped by an addition of salt.
- Polvorón With Peanuts. This recipe takes the Spanish tradition but incorporates some fo the Filipino ingredients. For instance, this recipe uses powdered milk which can often be indicative of the recipe’s eastern influence.
- Polvorón With Lemon. This is another Filipino style recipe that uses powdered milk. However, one thing we love about this recipe is that it uses some lemon extract, which we think adds a lot to the shortbread.
- Polovorón With Pinipig. This recipe uses the traditional Filipino style recipe, but takes it a little further with the popular Filipino treat ‘Pinipig’.
- Strawberry Polvorón. This is a fun polvorón recipe that adds some color, which can be good for events like Mardi Gras or a Child’s Party. This recipe uses the Filipino milk powder style, but also incorporates freeze dried strawberries as well as white sugar so it can be a welcome sweet flavor to the subtle traditional recipe.
- Cookies And Cream Polvorón. These Polvorón combine the Spanish and Filipino recipes as well as some Western influence. The addition of the Oreos as well as vanilla extract makes these a little more of a sweet affair.
- Polvorones de Naranja. These Polvorones incorporate an orange flavor into the original Spanish recipe by adding orange juice and orange zest. This is a more adult flavoring that is great for a tea party or adult occasion.
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