Polvorones Sevillanos Mexican Cookies Recipes

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POLVORONES



Polvorones image

Traditionally little more than flour, ground almonds, and powdered sugar with just enough butter to hold it altogether, polvorones are built to crumble. Laced with cinnamon, allspice, cloves and orange zest, this version of the pleasingly sandy cookies lingers just a little longer, the same way we wish the holidays could.

Provided by Food Network

Categories     dessert

Time 2h55m

Yield 2 1/2 dozen

Number Of Ingredients 10

8 ounces unsalted butter, at room temperature
3/4 cup confectioners' sugar, sifted, plus extra for dusting
1 teaspoon vanilla extract
Zest from one small orange (about 1 1/4 teaspoons)
1 1/2 cups unbleached, all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
1/4 teaspoon kosher salt
1 cup almond meal

Steps:

  • In an electric mixer fitted with the paddle attachment, beat the butter at medium speed for about 1 minute. Gradually add the confectioners' sugar and increase the speed to medium-high. Occasionally stopping to scrape down the sides with a rubber spatula, continue to beat until it is pale and fluffy, an additional 4 to 5 minutes. Add the vanilla extract and orange zest.
  • Sift together the flour, spices and salt, then blend with the almond meal. Add this to the creamed butter all at once, then stir with a wooden spoon or spatula for a couple of turns. Return the bowl to the stand and mix on the lowest speed until the flour is just incorporated without over-mixing. Turn out the dough onto a large piece of plastic wrap, push together to form a large flat disc, and wrap well. Refrigerate until very firm, at least 2 hours or overnight.
  • Preheat the oven to 375 degrees F. Line a large baking sheet with parchment paper or nonstick liner.
  • Scoop out the dough in tablespoons, roll into a ball and place on the cookie sheets, about 2 inches apart. Using a small spoon dipped in flour, press down on each ball so it forms a round disc about 1/2-inch thick. The dough will be fragile but if it cracks or the dough falls apart it can be gently pressed together or reshaped. Repeat with remaining dough.
  • Bake the cookies until the edges are lightly golden, though the tops will still be pale, 14 to 18 minutes. Remove from the oven and while still warm, sprinkle generously with confectioners' sugar. Using a spatula, carefully remove the cookies and lay out on a cooling rack.

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 SEVILLANOS (MEXICAN COOKIES)



Polvorones Sevillanos (Mexican Cookies) image

These fruit cookies are loved during the Christmas season but are popular through the year. They often appear on special family occasions.

Provided by Annacia

Categories     Dessert

Time 25m

Yield 60 cookies

Number Of Ingredients 17

1 cup butter, softened
1 cup granulated sugar
1 cup packed brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs
1 1/2 teaspoons mexican vanilla bean paste or 1 1/2 teaspoons vanilla extract
1/4 teaspoon coconut extract
3 1/2 cups all-purpose flour
1 cup flaked coconut, toasted
1/4 cup finely chopped candied pineapple
1 teaspoon finely shredded lemon peel
1 teaspoon finely shredded lime peel
1 teaspoon finely shredded orange peel
toasted flaked coconut
2 cups powdered sugar
2 -4 tablespoons lemon juice

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.

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Top Asked Questions

What are polvorones?
What are polvorones? Polvorones (which happens to be the name for like 4 different cookies) are essentially Mexico’s version of the sugar cookie but colored with yellow or pink food coloring. They are crunchy on the outside but soft and chewy on the inside.
How do you make pink cookies in Mexico?
Some Mexican bakeries sell the pink or yellow colored cookies. If you want to have that same effect, add a few drops of food coloring to the wet ingredients before adding the flour. You can also set aside a portion of the dough and add the food coloring and knead to mix in the color.
What tools do you need to bake polvorones?
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.

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