POLVORONES
You're going to love these traditional polvorones cookies packed with cinnamon and the classic crumbly texture. This shortbread cookie melts in your mouth!
Provided by Kathleen
Categories Dessert
Time 30m
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. Spray cookie sheets; set aside.
- In a small mixing bowl, whisk together flour, salt, and 1/2 teaspoon of cinnamon; set aside.
- In a medium bowl, cream together lard and confectioners' sugar until light and fluffy, about 2 minutes. Stir in vanilla. Stir flour mixture into lard mixture to form a stiff dough.
- In a small bowl, mix together 1 cup granulated sugar and 1 teaspoon cinnamon.
- Shape dough into 1 inch balls. Roll balls in cinnamon mixture. Place on ungreased cookie sheets 2 inches apart.
- Bake for 15 to 20 minutes in the preheated oven, or until the bottom of cookies are golden (tops and edges will remain pale). Cool cookies for 3-5 minutes, or until set (transferring without crumbling) then transfer to wire racks.
Nutrition Facts : ServingSize 1 /25 of the recipe, Calories 70 kcal, Carbohydrate 16 g, Sodium 24 mg, Sugar 10 g
POLVORONES: SPANISH CHRISTMAS COOKIES
Polvorones are a traditional Christmas cookie from the south of Spain. Made from almonds, they crumble into a delicate powder in your mouth, perfect for soaking up eggnog!
Provided by David Pope
Categories Dessert
Time 1h
Number Of Ingredients 5
Steps:
- Preheat the oven to 350F (180C).
- Place the almonds on a baking tray and toast in the oven until they start to go a faint golden color (roughly 8-10 minutes). Reduce the oven temperature to 250F (120C).
- Take the almonds out of the oven and grind into a flour-like texture in a food processor.
- Next, in a large mixing bowl, combine the lard/butter, sugar, and cinnamon with an electric hand mixer until smooth and creamy.
- Add the flour and ground almonds to the lard/butter mixture and incorporate into a dough. (The dough will be quite crumbly, but that's okay!).
- Place a sheet of waxed baking paper onto a clean countertop or cutting board. In the mixing bowl, work the dough into the shape of a ball, and then put it on top of the baking paper. Carefully flatten it with a floured rolling pin to a rectangle with about a 1/2-inch thickness.
- Using a cookie cutter, cut the dough into circular cookies.
- Move the cookie dough to a greased baking tray/cookie sheet (you might want to use a spatula, as the crumbly dough might break apart in your hands).
- Bake the cookies for 25-30 minutes, until you see the edges start to turn a golden brown. Allow the cookies to cool on the tray until you move them, as moving them hot will likely cause them to crumble to dust!
- Serve at room temperature, dusted with powdered sugar.
Nutrition Facts : Calories 178.26 kcal, Carbohydrate 31.46 g, Protein 1.32 g, Fat 5.87 g, SaturatedFat 3.66 g, Cholesterol 15.25 mg, Sodium 1.75 mg, Fiber 0.38 g, Sugar 22.44 g, ServingSize 1 serving
WALNUT COOKIES (POLVORONES)
In Spain and Latin America polvorones are cookies for celebrations. Marcela Valladolid uses walnuts instead of the more traditional pecans but keeps the crumbly quality that characterizes these universally popular cookies.
Provided by Marcela Valladolid
Categories dessert
Time 1h10m
Yield 24 cookies
Number Of Ingredients 6
Steps:
- With an electric mixer or in the bowl of a stand mixer using the paddle attachment, beat the butter until light and fluffy. Add the granulated sugar and beat until well blended. Beat in the flour, and then the chopped and ground walnuts. Remove the dough from the bowl and form into a large disc. Wrap the dough in plastic and chill in the refrigerator for 30 minutes.
- Preheat the oven to 325 degrees F. Line two baking sheets with parchment paper.
- Remove the chilled dough from the refrigerator. Cut the dough into quarters, and then cut each quarter into sixths for a total of 24 equal pieces. Roll each piece of dough between your palms into 2-inch balls. Arrange the 24 balls onto the prepared baking sheets (12 cookies on each sheet), spacing them 1 inch apart. Bake the cookies until golden brown on the bottom and just pale golden on top, 20 to 25 minutes.
- Cool the cookies for 5 minutes on the baking sheet. Toss the warm cookies in the confectioners' sugar. Transfer the sugarcoated cookies to a rack to cool completely. (The cookies can be prepared 2 days ahead. Store them in an airtight container at room temperature.) Sift more confectioners' sugar over the cookies before serving or toss in sugar a second time.
POLVORONES (MEXICAN WEDDING COOKIES)
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
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 FROM PUERTO RICO
These delicious cookies are a traditional recipe from Puerto Rico.
Provided by SST
Time 1h
Yield 50
Number Of Ingredients 9
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.
Nutrition Facts : Calories 114.2 calories, Carbohydrate 18.4 g, Cholesterol 12.7 mg, Fat 4.2 g, Fiber 0.3 g, Protein 1 g, SaturatedFat 1.8 g, Sodium 2.2 mg, Sugar 4.1 g
MEXICAN WEDDING COOKIES (POLVORONES DE CANELA)
The name of these buttery cookies comes from the word "polvo," which means dust in Spanish, and refers to their cinnamon-sugar coating, as well as the cookie's crumbly texture.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Number Of Ingredients 6
Steps:
- In a medium bowl, whisk together flour, salt, and 1 1/2 teaspoons cinnamon.
- In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and 1 cup confectioners' sugar on medium speed until smooth. Beat in vanilla. Reduce speed to low and gradually mix in flour mixture until incorporated. Shape dough into a square and wrap in plastic; refrigerate 1 hour.
- On a lightly floured surface, roll out dough 1/2 inch thick. Using a 2 1/2-inch round cutter, cut out cookies. (Scraps can be rerolled once.) Divide evenly between two parchment-lined baking sheets. Using a 3/4-inch round cutter, cut out a hole in the center of each cookie. Refrigerate until firm, about 30 minutes.
- Meanwhile, preheat oven to 350 degrees. Bake, rotating halfway through, until edges begin to brown, about 20 minutes. Let cool on sheets 5 minutes, then transfer to a wire rack and let cool completely.
- In a small bowl, stir together remaining 2 teaspoons cinnamon and 1 cup confectioners' sugar. Working with one cookie at a time, toss in cinnamon sugar until thoroughly coated. Cookies can be stored in an airtight container at room temperature up to 3 days.
POLVORONES DE CHOCOLATE (MEXICAN CHOCOLATE COOKIES)
I found this recipe in a Mexican cooking magazine called "Panaderia Mexicana Tradicional". The recipe was originally written in Spanish and the measurements were in grams. I translated the recipe into English and converted the measurements to accomodate the American kitchen. Living in Texas, we have a lot of Mexican bakeries! I love going into the panaderia by the farmer's market. I love Mexican pastries because they are not too sweet. This cookie is one of my favorites!
Provided by Kim D.
Categories Dessert
Time 1h5m
Yield 13 serving(s)
Number Of Ingredients 11
Steps:
- Combine all ingredients in a mixing bowl.
- Blend well.
- Cover dough and refrigerate for 30 minutes.
- Preheat oven to 350°F.
- Scoop about two tablespoons of dough, roll into a large ball, then roll in granulated sugar.
- Place ball of dough onto a baking sheet.
- Flatten ball with the palm of your hand to about 1/4-inch thick.
- Sprinkle a little extra sugar on top.
- Repeat process with the rest of the dough, placing them 2-inches apart once flattened.
- Bake for 15-20 minutes.
- Make sure you not over bake!
- Remove cookies from oven and leave on cookie sheet for 5 minutes, before transfering to a wire rack to cool completely.
More about "spanish polvorones cookies polvorones espanoles recipes"
RECIPE FOR POLVORONES COOKIES & HOW TO MAKE THEM
From traditionalspanishfood.com
SPANISH POLVORONES RECIPE - CHEF'S PENCIL
From chefspencil.com
Cuisine Spanish RecipesCategory Christmas,Dessert,European Cuisines
POLVORONES DE CANELA ~ CINNAMON SUGAR COOKIES
From hispanicfoodnetwork.com
POLVORONES DE CANELE (SPANISH CINNAMON COOKIES)
From 100krecipes.com
EASY MEXICAN - SEVILLANOS STYLE POLVORONES - MEXICO IN MY KITCHEN
From mexicoinmykitchen.com
RECIPE FOR POLVORONES (MEXICAN WEDDING COOKIES)
From theothersideofthetortilla.com
POLVORONES (SPANISH CHRISTMAS COOKIES) - FOOD AND JOURNEYS
From foodandjourneys.net
POLVORONES DE ACEITE (SPANISH OLIVE OIL ALMOND COOKIES)
From tarasmulticulturaltable.com
POLVORONES RECIPE (SPANISH CHRISTMAS COOKIES) - WHERE IS MY SPOON
From whereismyspoon.co
THE NASTY BITS: SPANISH LARD COOKIES (POLVORONES) RECIPE
From seriouseats.com
SPANISH POLVORONES – TOASTED FLOUR COOKIES – HERITAGE …
From heritagecookies.net
14 BEST SPANISH COOKIES (+ EASY RECIPES) - INSANELY GOOD
From insanelygoodrecipes.com
MANTECADOS AND POLVORONES: TYPICAL SPANISH CHRISTMAS …
From thethingswellmake.com
POLVORONES – TRADITIONAL COLORFUL MEXICAN COOKIES – ALMA B. MORA
From almabmora.com
POLVORONES, SPAIN'S TRADITIONAL CHRISTMAS COOKIES - AMIGOFOODS
From blog.amigofoods.com
POLVORONES (A SPANISH COOKIES) - ANNCOO JOURNAL
From anncoojournal.com
SPANISH ALMOND COOKIE (POLVORONES) - THE SPRUCE EATS
From thespruceeats.com
POLVORONES DE LIMóN: SPANISH LIME SHORTBREAD COOKIES
From ethnicspoon.com
TRADITIONAL SPANISH CHRISTMAS COOKIES - POLVORONES - MY HUMBLE …
From myhumblekitchen.com
POLVORONES DE LIMON- TRADITIONAL SPANISH CHRISTMAS COOKIES
From thebossykitchen.com
SPANISH POLVORONES RECIPE: THE ESSENTIAL CHRISTMAS TREAT
From fascinatingspain.com
HOW TO MAKE POLVORON [SPANISH POLVORON RECIPE ... - VISIT …
From visitsouthernspain.com
POLVORONES DE LIMON ~ LEMON SUGAR COOKIES - HISPANIC FOOD …
From hispanicfoodnetwork.com
POLVORONES - SPANISH ALMOND COOKIES – GAYATHRI'S COOK SPOT
From gayathriscookspot.com
POLVOROSAS (COLOMBIAN BUTTER AND SUGAR COOKIES ... - MY …
From mycolombianrecipes.com
POLVORONES – A TRADITIONAL SPANISH CHRISTMAS COOKIE - TASTY KITCHEN
From tastykitchen.com
SPANISH ALMOND COOKIES (POLVORONES) – MY ROI LIST
From myroilist.com
POLVORONES: SPANISH CHRISTMAS COOKIES - PETIT APRON
From petitapron.com
HOW TO MAKE POLVORONES ROSAS (MEXICAN PINK SUGAR COOKIES)
From chicanoeats.com
POLVORONES~ MEXICAN-STYLE COOKIES - LA PIñA EN LA COCINA
From pinaenlacocina.com
POLVORONES (MELT-IN-YOUR-MOUTH SPANISH COOKIES) - RECIPE
From cooks.com
POLVORONES - AUTHENTIC MEXICAN WEDDING COOKIES RECIPE - 196 …
From 196flavors.com
SPANISH ALMOND COOKIE RECIPE POLVORONES - CREATE THE MOST …
From recipeshappy.com
SPANISH ALMOND COOKIES (POLVORONES) - GEMMA’S BIGGER …
From biggerbolderbaking.com
POLVORONES COOKIES | RECIPES JOURNEY
From recipesjourney.com
POLVORONES – A RECIPE FOR THE SPANISH CHRISTMAS COOKIE
From andaspain.com
POLVORONES – SPANISH CHRISTMAS COOKIES – IRIS PERMUY
From irispermuyaforkontheroad.com
POLVORONES : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
POLVORONES (A SPANISH COOKIES), RECIPE PETITCHEF
From en.petitchef.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love