Polvorones Food

POLVORONES

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.

POLVORONES (MEXICAN WEDDING COOKIES)

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.