Polvoronesmexican Wedding Cookies Food

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.

MEXICAN WEDDING COOKIES

Steps:

• Preheat the oven to 325˚ F. Beat the butter and granulated and confectioners' sugars in a standing mixer until fluffy. Add the egg yolks, almond extract and orange zest and beat to combine. Whisk together the all-purpose and almond flours, the baking powder and salt in a separate bowl; add to the butter mixture and stir to thoroughly combine. Cover and refrigerate for 30 minutes.
• Remove the dough from the refrigerator. Scoop and shape the dough into teaspoon-sized balls and transfer to parchment paper-lined baking sheets, leaving room in between. Bake, rotating halfway through, for 20 to 25 minutes. Transfer to a rack to cool, then toss with confectioners' sugar to coat. Store at room temperature in a covered container.

POLVORONES (MEXICAN WEDDING CAKES)

Steps:

• In a large mixing bowl beat margarine'til softened.
• Add sugar; beat'til fluffy.
• Stir in flour, nuts and a dash of salt.
• Cover; chill 1 hour.
• Heat oven to 350 degrees.
• Shape dough into 1" balls.
• Bake on ungreased cookie sheet for 15 minutes or until lightly browned.
• Cool on cookie sheet for 5 minutes; remove and roll in powdered sugar.
• Let cool completely and roll again in powdered sugar.

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.

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.