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 DE CANELE (CINNAMON COOKIES)
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
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 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.
POLVORONES
Make and share this Polvorones recipe from Food.com.
Provided by pastry princess
Categories Dessert
Time 32m
Yield 5 dozens
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F
- Cream butter with the 2 kinds of sugar until very creamy and light. Add eggs, one at a time, beating well after each addition. Add baking powder and salt to flour and add to cream mixture in thirds. Finally, blend in the brandy.
- Roll out on floured board to about 1/4 inch thickness. Cut with cookie cutter (smallest available). Place on greased cookie sheet and bake for approximately 12 minutes, until light gold in color. Sprinkle with mixture of sugar and cinnamon while still hot. Yields: about 5 dozen.
Nutrition Facts : Calories 1013.6, Fat 39.9, SaturatedFat 24.1, Cholesterol 182.2, Sodium 597.5, Carbohydrate 150.8, Fiber 4.2, Sugar 72.2, Protein 13.3
MEXICAN HOT-CHOCOLATE COOKIES
These crumbly cookies are spicy, chocolaty treats the whole family will love.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees, with racks in upper and lower thirds. In a medium bowl, sift together flour, cocoa powder, cream of tartar, baking soda, and salt. In a large bowl, using an electric mixer, beat butter and 1 1/2 cups sugar on medium speed until light and fluffy, about 2 minutes. Scrape down side of bowl. Add eggs and beat to combine. With mixer on low, gradually add flour mixture and beat until combined.
- In a small bowl, combine remaining 1/4 cup sugar, cinnamon, and chile powder (if using). Using heaping tablespoons, form balls of dough and roll in cinnamon-sugar mixture. Place, about 3 inches apart, on two parchment-lined baking sheets. Bake until cookies are set in center and begin to crack, about 10 minutes, rotating sheets halfway through. Let cookies cool on sheets on wire racks 5 minutes, then transfer cookies to racks to cool completely. (Store in an airtight container, up to 1 week.)
Nutrition Facts : Fiber 1 g
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CHOCOLATE POLVORONES (MEXICAN WEDDING COOKIES) RECIPE …
From eatingwell.com
5/5 (4)Total Time 45 minsCategory Healthy Mexican Dessert RecipesCalories 105 per serving
- Position racks in upper and lower thirds of oven; preheat to 325 degrees F. Line 2 rimmed baking sheets with parchment paper or baking mats.
- Combine chocolate, all-purpose flour, pastry flour, granulated sugar and salt in a food processor. Pulse until the chocolate is broken into pieces ranging in size from very coarse sand to a generous 1/4 inch. Add butter, oil and vanilla. Pulse until the mixture begins to clump together. Transfer to a large bowl and mix and squeeze the dough to incorporate any remaining flour.
- Using a scant 1 tablespoon each, shape the dough into 40 balls. Place 1 1/2 inches apart on the prepared baking sheets. Bake, rotating the pans from top to bottom and front to back halfway through, until the cookie tops look dry, show a few hairline cracks and do not feel squishy when lightly pressed with a finger, 20 to 22 minutes. Cool on the pans for 5 minutes, then transfer to a wire rack to cool completely.
POLVORONES MEXICANOS: ONE COOKIE WITH MANY FACES
From mexicoinmykitchen.com
5/5 (40)Total Time 43 minsCategory BreadsCalories 361 per serving
- 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.
- 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.
- 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.
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