Polvorones De Nuez Recipes

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POLVORONES DE CANELE (CINNAMON COOKIES)



Polvorones de Canele (Cinnamon Cookies) image

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

1 cup butter
½ cup confectioners' sugar
½ teaspoon ground cinnamon
¼ teaspoon salt
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
1 cup confectioners' sugar
1 teaspoon ground cinnamon

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 WEDDING COOKIES)



Polvorones (Mexican Wedding Cookies) image

Marcela Valladolid's crumbly and buttery cookies will melt in your mouth. They're easy to prepare and are perfect for dipping in a cup of hot cocoa.

Provided by Marcela Valladolid

Categories     dessert

Time 1h

Yield makes about 4 dozen

Number Of Ingredients 7

1 1/2 cups walnuts
Pinch fine salt
2 sticks (16 tablespoons) unsalted butter, at room temperature
1/2 cup granulated sugar
2 cups all-purpose flour
1/2 cup confectioners' sugar, plus more for serving
Ground cinnamon, for garnish (optional)

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 DE NUEZ



Polvorones de nuez image

Provided by My Food and Family

Categories     Recetas de Navidad

Time 35m

Yield 24 porciones de 2 galletas cada una

Number Of Ingredients 5

1 taza de mantequilla, ablandada
1 taza de azúcar glass o impalpable (powdered sugar), cantidad dividida
1 cucharadita de vainilla
2 tazas de harina
1 taza de nueces pecanas PLANTERS Pecans, finamente picadas

Steps:

  • Calienta el horno a 350°F.
  • Bate la mantequilla, 1/2 taza del azúcar y la vainilla en un tazón grande con una batidora hasta obtener una mezcla liviana y esponjosa. Agrega poco a poco la harina, batiéndola bien a velocidad baja cada vez que añadas más. Agrega las pacanas; mezcla bien.
  • Forma 48 bolitas de 1 pulg. con la masa. Colócalas, con 1-1/2 pulg. de separación, en charolas (bandejas) para hornear.
  • Hornea las bolitas de 14 a 15 min. o hasta que se doren un poco por debajo. Déjalas enfriar en las charolas 5 min. Pasa las galletas mientras estén calientes por el azúcar restante de modo que queden cubiertas de forma pareja; colócalas sobre rejillas de metal. Deja que se enfríen por completo.

Nutrition Facts : Calories 160, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

GALLETITAS DE NUEZ (MEXICAN WEDDING COOKIES)



Galletitas De Nuez (Mexican Wedding Cookies) image

Galletitas De Nuez (Mexican Wedding Cookies) are crunchy little cookies that melt in your mouth. The recipe is quick, simple and great for any occasion!

Provided by Ana Frias

Categories     Dessert

Time 35m

Number Of Ingredients 8

¾ cup pecans
¾ cup sugar
1 ½ cups flour
1 tsp. ground cinnamon
½ tsp. kosher salt
6 tbsp. unsalted butter (softened)
1 ½ tsp. vanilla extract (preferably Mexican)
1 cup confectioners' sugar

Steps:

  • In a food processor, combine the pecans and ¼ cup sugar, and process until finely ground, about 30 seconds.
  • Add remaining sugar along with flour, cinnamon, and salt, and pulse until evenly incorporated.
  • Add butter and vanilla, and process until dough just comes together and you can form the balls. If the dough is too dry, add 1 to 2 tablespoons of water (1 at the time), and process again until you reach a more solid consistency.
  • Shape dough into ½" thick balls (I use a small cookie dough scoop for sizing purposes) and place on a tray/plate that you can fit in the fridge. Chill cookies for 30 minutes.
  • While the cookies chill in the fridge, preheat oven to 350°.
  • Transfer balls to a parchment paper lined baking sheet, spacing them 2" apart.
  • Bake the cookies, rotating baking sheet front to back halfway through baking, until lightly browned and set, about 14 to 17 minutes.
  • Let cool for 5 minutes, and then place in bowl of confectioners' sugar; toss to coat evenly in sugar.

Nutrition Facts : ServingSize 1 cookie, Calories 136 kcal, Sugar 11 g, Sodium 29 mg, Fat 7 g, SaturatedFat 2 g, Carbohydrate 19 g, Fiber 1 g, Protein 1 g, Cholesterol 9 mg

POLVORONES MEXICANOS



Polvorones Mexicanos image

The recipe for these cookies is so easy to make, and the best part is the versatility of the dough. With the same dough, you can make many different cookies or Polvorones Mexicanos. The only thing you will change is the shape, flavor or toppings depending on what cookie you want to make with it.

Provided by Mely Martínez

Categories     Breads

Time 43m

Number Of Ingredients 13

300 grams vegetable shortening (about 1 1/2 cup)
250 grams granulated sugar (1 1/4 cup)
1 large egg
500 grams All Purpose Flour (4 cups)
15 grams baking powder (4 teaspoons)
3 grams baking soda (1/2 teaspoon)
Zest of one orange
1/3 cup sugar (granulated for dusting)
Confectioner sugar
Egg yolks (beaten)
Cocoa Powder
Vanilla
Organic red and yellow food coloring

Steps:

  • First, adjust the oven rack to the middle position and turn the oven on to 325 degrees. Grease 2 baking sheets or line with parchment paper.
  • In a medium size bowl mix the flour, baking powder and baking soda.
  • Using a stand mixer, beat shortening and sugar on medium speed until it turns fluffy and creamy, for about 3 minutes. Add egg and orange zest or vanilla and beat until combined. Reduce speed to low and add the flour mixture one cup at a time, scraping down the bowl as needed. The dough will become a little stiff. If you don't have a stand mixer, mix the ingredients in the same order in a large bowl using a wooden spoon or rubber spatula. I had made them using a stand mixer and by hand and both methods work fine. Of course, it will be faster using the stand mixer.
  • Divide the dough in half forming a disc with each piece of dough. Roll each disk of dough into a large circle using your rolling pin, about 1/3 inch thick, on the lightly floured surface. Using the 3 1/4 biscuit cutter, cut out 8 circles, re-rolling dough scraps just once to form more circles. Roll out the second disk of dough and proceed to form the rest of the circle as you did with the first tone.
  • Place dough circles on prepared baking sheets spacing the cookies 1/2 inch apart. Dust center of the cookies with granulated sugar. Bake until edges are lightly browned, about 18 minutes, switching and rotating baking sheets halfway through baking time. Let the cookies cool on sheets on baking sheets for 5 minutes, then transfer to cooling wire racks.
  • When baking cakes, bread or cookies, I prefer to use grams instead of ounces or cups, tablespoons or teaspoons. When using grams, your measurement of ingredients will be more precise every time. Baking is a little bit of science and art, and every time you change the amount of an ingredient the results are going to be different. Kitchen scales are not expensive and are a very useful tool for your baking.
  • This is another common shape for polvorones, and for this, you will need a very highly sophisticated gadget: a glass bottle! Yes, use the tip of a glass bottle to stamp that little circle at the center of the cookies.
  • Place about 1/2 cup of granulated sugar in shallow dish. Divide the dough into medium size balls (65 grams), with your hand roll 16 balls. Roll balls in sugar to coat.
  • Place the balls on a lightly floured surface and with the bottom of a thick glass gently press down one at a time to a 1/3" inch thick. Dust tip of the glass bottle with flour and then gently press the center of the cookie. Some bakeries add 1/4 teaspoon of strawberry preserves in the center circle.
  • Make sure to space cookies 2 inches apart on prepared baking sheets and bake for about 18-20 minutes, until edges are golden.
  • Form a log with the dough and refrigerate about 30 minutes, wrapped with plastic film.
  • When ready to bake, cut in 1/3-IN slices, place on baking sheet, sprinkle with sugar, and bake 18-20 minutes.
  • To form these cookies divide the dough into 65 grams balls, roll them with your hands in a long shape resembling a banana. Gently press your finger into the dough slightly flattening the top.
  • Mix one egg yolk with few drops of water. Brush the top part of the dough with egg yolk. With a fork scratch the top surface of the dough. Brush egg yolk once again over the top of the cookie dough.
  • Bake as instructed above.
  • As mentioned before, this dough is very versatile, you can just brush the tops with egg yolk before baking to get a glossy cookie, or brush with egg yolk and cover with multicolor sprinkles, or once the cookies are baked and cool down dust them with confectioners sugar.

Nutrition Facts : ServingSize 1 Polvoron, Calories 361 kcal, Carbohydrate 44 g, Protein 4 g, Fat 19 g, SaturatedFat 5 g, TransFat 2 g, Cholesterol 12 mg, Sodium 58 mg, Fiber 1 g, Sugar 20 g

SPANISH POLVORONES



Spanish Polvorones image

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

1 1/2 cups unbleached all-purpose flour, sifted
3/4 cup raw almonds
5 ounces unsalted butter
3/4 cup granulated sugar
1 tablespoon vanilla extract
1/2 teaspoon kosher salt
powdered sugar (for sifting over cookies, optional)

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

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