Polvorones

Polvorones

I figure, it’s been a month (gulp!) so maybe I should stop neglecting my blog, huh? The past four weeks have gone like this: my birthday; work stress; rushing the cat to the vet after he puked blood, upon which we discovered three coins in his stomach (!!!!) – they’re gone now and no, that was not cheap; a week in Chicago for a good friend’s wedding; recovering from said trip to Chicago seeing as I haven’t had a week that debaucherous and sleep-deprived since college – so worth it but oh it hurt; catching up on work; election stresses; more work; and here we are!

Polvorones

A few weeks ago I promised to memorialize Marcela Valladolid’s recipe for Polvorones on this site, and today I shall deliver. For anyone not familiar, polvorones are amazing, shortbread-y little nutty cookies, a staple in Spanish and Latin American cooking, made by grinding and/or chopping lots of walnuts into a thick shortbread-type cookie dough and baked off.

But that’s not the best part – that happens after they come out of the oven and get rolled in powdered sugar. What happens when you roll warm cookies in powdered sugar is that the sugar sort of “sets” on the cookie and makes this almost-shell of sweetness around the entire cookie, but also becomes part of the cookie itself. Obviously, it makes them completely irresistible. So, get them out of the house before you eat the entire platter!

Polvorones

You can almost watch this process happening – as the sugar sets it’s like it becomes a part of the cookie – very cool :). Totally delicious and classic. Try them if you’ve never done so. Enjoy!

Source: Fresh Mexico by Marcela Valladolid

Ingredients:
1 cup (2 sticks) unsalted butter, at room temperature
½ cup granulated sugar
2 cups all-purpose flour
½ cup ground walnuts
1 cup chopped walnuts
½ cup powdered sugar

Directions:
Using an electric mixer, beat the butter in a large bowl until light and fluffy. Add the granulated sugar and beat until well blended. Beat in the flour, then the ground and chopped walnuts. Divide the dough in half, forming each in to a ball. Wrap them separately in plastic wrap. Refrigerate until cold, about 30 minutes.
Preheat your oven to 325 F. Put the powdered sugar in a separate bowl and set aside. Grease a baking sheet or line with a silpat.
Working with half the chilled dough at a time and keeping the rest in the fridge, roll 2-teaspoon-size chunks of the dough between your palms to form balls. Arrange the balls on the baking sheet, spacing them ½-inch apart.
Bake the cookies until golden brown on the bottom and just pale golden on top, about 18 minutes. Let cookies cool on the baking sheet for 5 minutes. Then toss the warm cookies in the powdered sugar. Transfer the sugar-coated cookies to a cooling rack and let cool completely.

7 responses to “Polvorones

  1. Aside from the fact that this recipe looks delish (!), I hear ya’ on the busy month! I have no idea where October (or September!) have gone! Glad you’re able to get back in the saddle. :o)

  2. People said if you go busy you never know where did the time go.. 🙂 Love this polvorones..almost similar to my Indonesian Snow white cookies.. Pinned it for later.

  3. I love these cookies but have never made them myself…might just have to give it a try soon! Thanks for sharing.

  4. I love Polvorones! And I’m with you on the sugar sort of melting into the cookies themselves. It’s a neat thing to watch 😉

  5. These are some of my favorite cookies, I love everything about them.

  6. These sound incredible- I’m going to try to make them GF!

  7. I’m sorry to hear about your kitty but glad he’s ok. I understand the difficulty of keeping up with blogging when you have a lot going on. The cookies look great!

Leave a Reply

Your email address will not be published. Required fields are marked *