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 ROSAS (PINK MEXICAN SUGAR COOKIES)
I had one of these cookies from a bakery in Old Town, San Diego and fell in love with them, so I set out to recreate them in my own kitchen. They were just sweet enough, soft, and crumbled slightly when you took a bite.
Provided by Brandi Rose
Categories Mexican Desserts
Time 35m
Yield 24
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Beat butter and shortening with an electric mixer until smooth and creamy. Add vanilla extract and salt. Mix in powdered sugar. Add enough red food coloring to reach the desired shade of pink. Stir in flour until dough is just combined.
- Scoop 2-inch balls of dough onto a cookie sheet. Dip the bottom of a glass in sugar use it to press dough to 1/2-inch thickness.
- Bake in the preheated oven until bottoms of cookies are slightly golden brown, 15 to 18 minutes. Dip cookies in decorator sugar while still warm. Transfer to wire racks to cool completely.
Nutrition Facts : Calories 277.5 calories, Carbohydrate 30.5 g, Cholesterol 20.3 mg, Fat 16.4 g, Fiber 0.6 g, Protein 2.2 g, SaturatedFat 7 g, Sodium 152 mg, Sugar 10.4 g
POLVORONES ROSAS (PINK MEXICAN SUGAR COOKIES)
I had one of these cookies from a bakery in Old Town, San Diego and fell in love with them, so I set out to recreate them in my own kitchen. They were just sweet enough, soft, and crumbled slightly when you took a bite.
Provided by Brandi Rose
Categories Mexican Desserts
Time 35m
Yield 24
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Beat butter and shortening with an electric mixer until smooth and creamy. Add vanilla extract and salt. Mix in powdered sugar. Add enough red food coloring to reach the desired shade of pink. Stir in flour until dough is just combined.
- Scoop 2-inch balls of dough onto a cookie sheet. Dip the bottom of a glass in sugar use it to press dough to 1/2-inch thickness.
- Bake in the preheated oven until bottoms of cookies are slightly golden brown, 15 to 18 minutes. Dip cookies in decorator sugar while still warm. Transfer to wire racks to cool completely.
Nutrition Facts : Calories 277.5 calories, Carbohydrate 30.5 g, Cholesterol 20.3 mg, Fat 16.4 g, Fiber 0.6 g, Protein 2.2 g, SaturatedFat 7 g, Sodium 152 mg, Sugar 10.4 g
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