Galletas Grageas Polvorones Con Chochitos Mexican Sugar Cookies With Sprinkles Recipes

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.

GALLETAS GRAGEAS, POLVORONES CON CHOCHITOS (MEXICAN SUGAR COOKIES WITH SPRINKLES)

Steps:

• In a large bowl, whisk together the flour, baking powder and salt, then set aside.
• In a stand mixer fitted with the paddle attachment, cream the butter and sugar for about 2 minutes on medium speed, until fluffy and pale in color. Reduce the speed to low and add the egg yolks one at a time, waiting until the first one has been fully incorporated before adding the second egg. Add the vanilla, then gradually add the flour mixture, one cup at a time, until it's all fully combined.
• Place plastic wrap over a bowl and pour in the cookie dough. Wrap up your dough and place it in the refrigerator for one hour.
• Preheat your oven to 350 degrees.
• Cut your cookie dough into 4 equal sized balls. (Place any dough you aren't working with back in the fridge) Roll your dough out on a floured surface to abut a ½ inch in thickness.
• Use your cookie cutter to cut out the cookies, then evenly space them on a cookie sheet lined with parchment paper. (You should be able to get 4 cookies per ball of dough with a 4-inch cookie cutter).
• Once you have your cookies on your cookie sheet, brush on the egg wash, add sprinkles and then bake for 9-10 minutes. Place your cookies on a cooling rack and let cool for 10 minutes before serving.