Spanish Polvorones Recipes

POLVORONES: SPANISH CHRISTMAS COOKIES

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.

POLVORONES COOKIES RECIPE

Steps:

• Roast flour: Heat a pan on medium heat. Add the flour and roast it lightly, stirring very often, until slightly colored. Stir well, and don't let it burn. Immediately transfer to a large plate and let cool.
• Dough: Mix the ground almonds, salt, cinnamon, and sugar in a bowl. Add the roasted flour, lemon zest, lemon juice, and lard. Mix well but don't overwork the dough.
• Form walnut-sized balls out of the dough and place them on the baking tray (already lined with parchment paper) or some large plates. Refrigerate for half an hour.
• Bake: In the meantime, preheat the oven to 180 degrees Celsius/ 350 degrees Fahrenheit. Bake the cookies on a baking tray lined with baking paper for about 12 minutes.
• Sprinkle with icing sugar and let cool.

SPANISH POLVORONES

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.

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 DE CANELE (CINNAMON COOKIES)

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.