POLVORONES DE CANELE (CINNAMON COOKIES)
A Mexican-style cookie rolled in cinnamon sugar.
Provided by Cathy
Categories World Cuisine Recipes Latin American Mexican
Time 1h
Yield 24
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- In a medium bowl, cream together 1/2 cup confectioners' sugar and butter until smooth. Stir in vanilla. Combine flour, salt, and 1/2 teaspoon of cinnamon; stir into the creamed mixture to form a stiff dough. Shape dough into 1 inch balls. Mix together 1 cup confectioners' sugar and 1 teaspoon cinnamon; roll balls in cinnamon mixture.
- Bake for 15 to 20 minutes in preheated oven, or until nicely browned. Cool cookies on wire racks.
Nutrition Facts : Calories 126.3 calories, Carbohydrate 13.6 g, Cholesterol 20.3 mg, Fat 7.8 g, Fiber 0.3 g, Protein 0.9 g, SaturatedFat 4.9 g, Sodium 79 mg, Sugar 7.4 g
POLVORONES - MEXICAN COOKIES
These pretty little cookies have the flavor of orange, butter and walnut. The powdered sugar balances with a touch of sea salt. I ate cookie after cookie all in the name of being able to write this recipe introduction- or at least that's my excuse and I'm sticking to it. Wrapped in colored tissue paper makes them a perfect way to celebrate Cinco de Mayo. From Williams Sonoma Mexican
Provided by cookiedog
Categories Dessert
Time 1h30m
Yield 3 dozen cookies
Number Of Ingredients 8
Steps:
- In a bowl, using an electric mixer on medium speed, beat together the butter and shortening until creamy. Add 1 1/2 cups of the confectioners' sugar, the orange zest, and the orange juice and beat until blended.
- In another bowl, stir together the flour, nuts, and sea salt. Add the flour mixture 1 tablespoon at a time to the butter mixture, beating until thoroughly incorporated. The dough will be crumbly. Transfer the dough to a large sheet of plastic wrap and press the dough into a ball. Wrap and then refrigerate for 1 - 2 hours.
- Position a rack in the upper third of the oven and preheat the oven to 325°F Line a baking sheet with parchment (baking) paper or with a silicone baking mat.
- Using your hands, roll or squeeze small pieces of the dough into 3/4-inch (2cm) balls. Place the balls on the prepared baking sheet, spacing them about 1 inch (2.5 cm) apart and gently pressing them to flatten slightly.
- Bake the cookies until the eges turn pale gold, 10-15 minutes (my oven takes slightly longer).
- Meanwhile, place the remaining 1 cup confectioners' sugar in a shallow bowl. When the cookies are ready, remove the baking sheet from the oven. While they are still hot, using a spatula, remove the cookies one at a time and carefully roll them in the sugar. Set aside on a rack and let cool completely, then roll them again in the sugar, shaking off any excess.
- Serve the cookies at once, or layer between sheets of parchment paper in an airtight container and store at room temperature for up to 3 days.
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
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.
WALNUT COOKIES (POLVORONES)
In Spain and Latin America polvorones are cookies for celebrations. Marcela Valladolid uses walnuts instead of the more traditional pecans but keeps the crumbly quality that characterizes these universally popular cookies.
Provided by Marcela Valladolid
Categories dessert
Time 1h10m
Yield 24 cookies
Number Of Ingredients 6
Steps:
- With an electric mixer or in the bowl of a stand mixer using the paddle attachment, beat the butter until light and fluffy. Add the granulated sugar and beat until well blended. Beat in the flour, and then the chopped and ground walnuts. Remove the dough from the bowl and form into a large disc. Wrap the dough in plastic and chill in the refrigerator for 30 minutes.
- Preheat the oven to 325 degrees F. Line two baking sheets with parchment paper.
- Remove the chilled dough from the refrigerator. Cut the dough into quarters, and then cut each quarter into sixths for a total of 24 equal pieces. Roll each piece of dough between your palms into 2-inch balls. Arrange the 24 balls onto the prepared baking sheets (12 cookies on each sheet), spacing them 1 inch apart. Bake the cookies until golden brown on the bottom and just pale golden on top, 20 to 25 minutes.
- Cool the cookies for 5 minutes on the baking sheet. Toss the warm cookies in the confectioners' sugar. Transfer the sugarcoated cookies to a rack to cool completely. (The cookies can be prepared 2 days ahead. Store them in an airtight container at room temperature.) Sift more confectioners' sugar over the cookies before serving or toss in sugar a second time.
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.
MEXICAN WEDDING COOKIES (POLVORONES)
Make and share this Mexican Wedding Cookies (Polvorones) recipe from Food.com.
Provided by Crisco Recipes
Categories Dessert
Time 35m
Yield 4 dozen cookies
Number Of Ingredients 7
Steps:
- HEAT oven to 350°F.
- COMBINE shortening, 1 cup powdered sugar and vanilla in bowl of electric mixer; beat on medium speed until well blended.
- COMBINE flour, baking soda and salt in medium bowl. Add to creamed mixture; mix well. Stir in walnuts; mix well. Roll dough into walnut-size balls; place on ungreased baking sheets about 1 1 ⁄ 2 inches apart.
- BAKE 15 minutes or until edges begin to brown slightly. Cool on baking sheets until cool enough to handle, but still warm. While still warm, roll in remaining 1 cup powdered sugar; place on cooling racks to cool completely.
Nutrition Facts : Calories 1302.6, Fat 90, SaturatedFat 16.5, Sodium 235.8, Carbohydrate 115.8, Fiber 5.6, Sugar 60.6, Protein 15.4
POLVORONES
Make and share this Polvorones recipe from Food.com.
Provided by pastry princess
Categories Dessert
Time 32m
Yield 5 dozens
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F
- Cream butter with the 2 kinds of sugar until very creamy and light. Add eggs, one at a time, beating well after each addition. Add baking powder and salt to flour and add to cream mixture in thirds. Finally, blend in the brandy.
- Roll out on floured board to about 1/4 inch thickness. Cut with cookie cutter (smallest available). Place on greased cookie sheet and bake for approximately 12 minutes, until light gold in color. Sprinkle with mixture of sugar and cinnamon while still hot. Yields: about 5 dozen.
Nutrition Facts : Calories 1013.6, Fat 39.9, SaturatedFat 24.1, Cholesterol 182.2, Sodium 597.5, Carbohydrate 150.8, Fiber 4.2, Sugar 72.2, Protein 13.3
POLVORONES SEVILLANOS (MEXICAN COOKIES)
These fruit cookies are loved during the Christmas season but are popular through the year. They often appear on special family occasions.
Provided by Annacia
Categories Dessert
Time 25m
Yield 60 cookies
Number Of Ingredients 17
Steps:
- In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds.
- Add granulated sugar, brown sugar, baking soda, and salt. Beat until combined, scraping bowl occasionally.
- Beat in eggs, vanilla paste, and coconut extract until combined.
- Beat in as much of the flour as you can with the mixer, using a wooden spoon, stir in any remaining flour.
- Stir in the 1 cup coconut, candied pineapple, and the citrus peels.
- Divide dough into thirds and shape each portion of dough into a 12-inch-long roll.
- Wrap rolls in plastic wrap or waxed paper and chill for 4 hours or until firm enough to slice.
- Preheat oven to 350 degrees F.
- Cut rolls into 1/2-inch-thick-slices.
- Place slices 1 inch apart on an ungreased cookie sheet, bake in the preheated oven for 9 to 10 minutes or just until centers are set.
- Transfer cookies to a wire rack; let cool.
- Drizzle tops of cookies with Lemon Glaze and sprinkle with additional toasted coconut.
- Let stand until glaze is set. Makes about 60 cookies.
- LEMON GLAZE:.
- In a medium bowl, stir together powdered sugar and enough lemon juice to make an icing of drizzling consistency.
- STORAGE:.
- Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.
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