Polvorones From Puerto Rico Recipes

POLVORONES DE PUERTO RICO (PUERTO RICAN CINNAMON COOKIES) RECIPE - (4.6/5)

Steps:

• Preheat oven to 375 and grease a cookie sheet. Cream the butter and both sugars. Add the eggs one at a time mixing well after each. Add baking powder and salt, then one cup of the flour at a time beating well after each addition. Finally stir in the brandy. Roll out dough on a floured surface to about 1/4 inch thickness. Cut dough with a small cutter and set on greased baking sheet. Bake 12 minutes until golden brown. After removing from oven and while still hot, sprinkle with the cinnamon and sugar mixture. Allow to sit on baking sheet until set then remove to wire rack to cool.

POLVORONES FROM PUERTO RICO

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a cookie sheet.
• Combine shortening and butter in a large bowl; beat with an electric mixer until smooth and creamy. Add sugar and beat until fluffy. Mix in egg, egg yolk, vanilla, and almond extract.
• Add flour, 1 cup at a time, until completely mixed; the dough should be stiff and able to hold its shape when formed into a ball. If this consistency is not achieved, add a little more flour.
• Make 1-inch balls of dough and place 1 inch apart on the prepared cookie sheet. Use your finger to make small indentations in the middle of each cookie and fill it with a cube of guava paste.
• Bake in the preheated oven until light golden on the bottom, about 15 minutes; do not overcook. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely. Repeat with remaining batter.

POLVORONES (PUERTO RICAN ALMOND SHORTBREAD COOKIE RECIPE

Steps:

• Preheat oven to 325 degrees. Line a baking sheet with parchment paper. In the base of a mixer, beat together the butter and sugar until light and fluffy--about 3 minutes. Add the extracts and salt, and beat for another 30 seconds. Lower the mixer to the lowest setting, and slowly add the flour letting it mix until it is all completely worked in. Add the almonds and let mix until completely incorporated. Use a cookie scoop or your hands to form round balls out of the dough, each about 1 tablespoon in size. Arrange on the cookie sheet 1 inch apart. Once you have filled the cookie sheet, place it in the refrigerator to chill for 15 to 30 minutes. Once chilled, place in the oven and bake for about 20 minutes, or until the cookes are completely baked, golden brown on the bottom, but still pale on top. Let them cool on the pan for 5 minutes, then transfer to a rack to completely cool. Toss the cooled cookies in the powdered sugar and serve or store with extra powdered sugar in an air-tight container. Will keep well for about 5 days. Dough can also be frozen and baked later.

POLVARONES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat white sugar, butter, and shortening together in a bowl using an electric mixer until creamy. Mix in almond extract. Add flour in batches, kneading the dough to thoroughly combine.
• Roll dough into walnut-size balls and place 2 inches apart onto baking sheets. Make a well in each cookie with a wooden spoon handle. Sprinkle colored sugar, sprinkles, and guava paste into the wells.
• Bake in the preheated oven until lightly golden, 16 to 20 minutes.