Polvorones Sevillanos Mexican Cookies Food

WALNUT COOKIES (POLVORONES)

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 (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.

POLVORONES - MEXICAN COOKIES

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.

POLVORONES SEVILLANOS (MEXICAN COOKIES)

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.

MEXICAN SUGAR COOKIES (POLVERONES)

Steps:

• Preheat oven to 325.
• Spray cookie sheets with non stick cooking spray.
• Cream butter, powdered sugar, milk, vanilla, and half of cinnamon (1/2 tsp.) Add 1 1/2 cups flour and baking powder.
• Mix until well blended.
• At this point you may add additional flour if dough is too sticky.
• Roll dough into 1 1/4 inch balls.
• Place on cookie sheet.
• Flatten each ball with a glass coated with granulated sugar.
• Bake 20-25 minutes until edges are golden brown.
• Let stand 3-4 minutes before coating with following mixture.
• Combine granulated sugar, grated chocolate, and remaining cinnamon in a small bowl.
• Stir to combine.
• Coat cookies with sugar, chocolate and cinnamon mixture on both sides.
• Allow cookies to cool.

POLVORONES DE CHOCOLATE (MEXICAN CHOCOLATE COOKIES)

Steps:

• Combine all ingredients in a mixing bowl.
• Blend well.
• Cover dough and refrigerate for 30 minutes.
• Preheat oven to 350°F.
• Scoop about two tablespoons of dough, roll into a large ball, then roll in granulated sugar.
• Place ball of dough onto a baking sheet.
• Flatten ball with the palm of your hand to about 1/4-inch thick.
• Sprinkle a little extra sugar on top.
• Repeat process with the rest of the dough, placing them 2-inches apart once flattened.
• Bake for 15-20 minutes.
• Make sure you not over bake!
• Remove cookies from oven and leave on cookie sheet for 5 minutes, before transfering to a wire rack to cool completely.

MEXICAN WEDDING COOKIES (POLVORONES)

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.