POLVORONES MEXICANOS
The recipe for these cookies is so easy to make, and the best part is the versatility of the dough. With the same dough, you can make many different cookies or Polvorones Mexicanos. The only thing you will change is the shape, flavor or toppings depending on what cookie you want to make with it.
Provided by Mely Martínez
Categories Breads
Time 43m
Number Of Ingredients 13
Steps:
- 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.
- In a medium size bowl mix the flour, baking powder and baking soda.
- Using a stand mixer, beat shortening and sugar on medium speed until it turns fluffy and creamy, for about 3 minutes. Add egg and orange zest or vanilla and beat until combined. Reduce speed to low and add the flour mixture one cup at a time, scraping down the bowl as needed. The dough will become a little stiff. If you don't have a stand mixer, mix the ingredients in the same order in a large bowl using a wooden spoon or rubber spatula. I had made them using a stand mixer and by hand and both methods work fine. Of course, it will be faster using the stand mixer.
- Divide the dough in half forming a disc with each piece of dough. Roll each disk of dough into a large circle using your rolling pin, about 1/3 inch thick, on the lightly floured surface. Using the 3 1/4 biscuit cutter, cut out 8 circles, re-rolling dough scraps just once to form more circles. Roll out the second disk of dough and proceed to form the rest of the circle as you did with the first tone.
- Place dough circles on prepared baking sheets spacing the cookies 1/2 inch apart. Dust center of the cookies with granulated sugar. Bake until edges are lightly browned, about 18 minutes, switching and rotating baking sheets halfway through baking time. Let the cookies cool on sheets on baking sheets for 5 minutes, then transfer to cooling wire racks.
- When baking cakes, bread or cookies, I prefer to use grams instead of ounces or cups, tablespoons or teaspoons. When using grams, your measurement of ingredients will be more precise every time. Baking is a little bit of science and art, and every time you change the amount of an ingredient the results are going to be different. Kitchen scales are not expensive and are a very useful tool for your baking.
- 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.
- Place about 1/2 cup of granulated sugar in shallow dish. Divide the dough into medium size balls (65 grams), with your hand roll 16 balls. Roll balls in sugar to coat.
- Place the balls on a lightly floured surface and with the bottom of a thick glass gently press down one at a time to a 1/3" inch thick. Dust tip of the glass bottle with flour and then gently press the center of the cookie. Some bakeries add 1/4 teaspoon of strawberry preserves in the center circle.
- Make sure to space cookies 2 inches apart on prepared baking sheets and bake for about 18-20 minutes, until edges are golden.
- Form a log with the dough and refrigerate about 30 minutes, wrapped with plastic film.
- When ready to bake, cut in 1/3-IN slices, place on baking sheet, sprinkle with sugar, and bake 18-20 minutes.
- 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.
- Mix one egg yolk with few drops of water. Brush the top part of the dough with egg yolk. With a fork scratch the top surface of the dough. Brush egg yolk once again over the top of the cookie dough.
- Bake as instructed above.
- As mentioned before, this dough is very versatile, you can just brush the tops with egg yolk before baking to get a glossy cookie, or brush with egg yolk and cover with multicolor sprinkles, or once the cookies are baked and cool down dust them with confectioners sugar.
Nutrition Facts : ServingSize 1 Polvoron, Calories 361 kcal, Carbohydrate 44 g, Protein 4 g, Fat 19 g, SaturatedFat 5 g, TransFat 2 g, Cholesterol 12 mg, Sodium 58 mg, Fiber 1 g, Sugar 20 g
VENEZUELAN POLVOROSAS COOKIES
These classic Venezuelan Polvorosas Cookies are always a big hit. Easy to make, easier to eat! They're absolutely the BEST!
Provided by Oriana Romero
Categories Dessert
Time 35m
Number Of Ingredients 7
Steps:
- Preheat oven to 350º F (180º C). Line cookie sheets with parchment paper. Set aside.
- In the bowl of an electric stand mixer fitted with the paddle attachment, mix shortening on medium speed until softened and creamy, about 1 -2 minutes. Add in sugar, salt, vanilla, and cinnamon; continue mixing for 2 - 3 minutes.
- Reduce the mixer speed to low, add in flour slowly; mix just until combined.
- Roll balls of dough (about 1 tablespoon of dough per cookie). Arrange the balls on a large baking sheet, spacing them 1/2 inch apart. Press fork into the tops to flatten them a little.
- Bake for 18 - 20 minutes, or until very lightly browned on the sides. Let the cookies cool on the baking sheets for just 5 minutes. Then, transfer to a wire rack to cool, then once cookies are cool, sprinkle with powdered sugar, if desired. NOTE: Make sure your bake the cookies until they are JUST golden around the outside. The cookies might still look a little raw in the center, but once they cool, they will be perfect.
Nutrition Facts : Calories 170 kcal, Carbohydrate 20 g, Protein 1 g, Fat 9 g, SaturatedFat 2 g, Sugar 11 g, ServingSize 1 serving
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 (MEXICAN PINK SUGAR COOKIES)
Makes 18-20
Provided by Esteban Castillo
Number Of Ingredients 10
Steps:
- In a large bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment beat together the shortening, white granulated sugar, and vanilla extract for 2 full minutes on medium speed, until light and fluffy. Add the eggs, one at a time, then turn the mixer to low and gradually add the flour mixture, one cup at a time, until it's all fully combined.
- At this point divide the dough into as many colors as you want, then add food coloring and mix with your hands or the stand mixer. Once the dough is dyed, wrap it in plastic and set it in the fridge to rest for an hour.
- While the dough is resting, preheat the oven to 350ºF and line a couple baking sheets with parchment paper.
- When the dough has rested scoop out 1/4 cup size balls of dough (I just use a standard ice cream scoop) and roll them into a smooth ball before rolling in the cane sugar. Place 5 balls of dough on a baking sheet and flatten slightly with the back of a measuring cup, sprinkle a bit more sugar on each cookie then bake for 12-14 minutes one sheet at a time until the cookies have spread out and cracked but haven't browned at all.
- Remove the baking sheets from the oven and let the cookies cool for 5 minutes before transferring to a cooling rack to cool completely. Repeat the process with the rest of the dough until all the cookies are baked.
Nutrition Facts : ServingSize 1 g, Calories 329 kcal, Carbohydrate 39 g, Protein 2 g, Fat 18 g, SaturatedFat 4 g, Sodium 198 mg, Sugar 18 g
GALLETAS ELENA (MEXICAN COOKIES)
This came from Elena Zelayeta's Elena's Secrets of Mexican Cooking. She claims, though, that she is not the Elena of the title, but that this is a popular cookie in Mexico. Kids like the nonpareils
Provided by Chocolatl
Categories Dessert
Time 25m
Yield 2 1/2 dozen, 30 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375°F.
- Beat the butter, sugar, egg yolks and vanilla extract together.
- Combine the flour, baking powder and salt, and sift them into the butter mixture. Stir to make a smooth dough.
- Shape the dough into small balls. Poke your thumb in the center of each ball to make a hole, and shape into rings.
- Dip each ring in nonpareils.
- Bake on lightly greased cookie sheets for 10-12 minutes, or until lightly browned.
- Cool before storing.
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