POLVORONES FROM PUERTO RICO
These delicious cookies are a traditional recipe from Puerto Rico.
Provided by SST
Time 1h
Yield 50
Number Of Ingredients 9
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.
Nutrition Facts : Calories 114.2 calories, Carbohydrate 18.4 g, Cholesterol 12.7 mg, Fat 4.2 g, Fiber 0.3 g, Protein 1 g, SaturatedFat 1.8 g, Sodium 2.2 mg, Sugar 4.1 g
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
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
Traditionally little more than flour, ground almonds, and powdered sugar with just enough butter to hold it altogether, polvorones are built to crumble. Laced with cinnamon, allspice, cloves and orange zest, this version of the pleasingly sandy cookies lingers just a little longer, the same way we wish the holidays could.
Provided by Food Network
Categories dessert
Time 2h55m
Yield 2 1/2 dozen
Number Of Ingredients 10
Steps:
- In an electric mixer fitted with the paddle attachment, beat the butter at medium speed for about 1 minute. Gradually add the confectioners' sugar and increase the speed to medium-high. Occasionally stopping to scrape down the sides with a rubber spatula, continue to beat until it is pale and fluffy, an additional 4 to 5 minutes. Add the vanilla extract and orange zest.
- Sift together the flour, spices and salt, then blend with the almond meal. Add this to the creamed butter all at once, then stir with a wooden spoon or spatula for a couple of turns. Return the bowl to the stand and mix on the lowest speed until the flour is just incorporated without over-mixing. Turn out the dough onto a large piece of plastic wrap, push together to form a large flat disc, and wrap well. Refrigerate until very firm, at least 2 hours or overnight.
- Preheat the oven to 375 degrees F. Line a large baking sheet with parchment paper or nonstick liner.
- Scoop out the dough in tablespoons, roll into a ball and place on the cookie sheets, about 2 inches apart. Using a small spoon dipped in flour, press down on each ball so it forms a round disc about 1/2-inch thick. The dough will be fragile but if it cracks or the dough falls apart it can be gently pressed together or reshaped. Repeat with remaining dough.
- Bake the cookies until the edges are lightly golden, though the tops will still be pale, 14 to 18 minutes. Remove from the oven and while still warm, sprinkle generously with confectioners' sugar. Using a spatula, carefully remove the cookies and lay out on a cooling rack.
FILIPINO POLVORON
Polvoron are Filipino milk candies that you can get in all different flavors in the Philippines. You need a polvoron mold to shape them.
Provided by lola
Categories Desserts Candy Recipes
Time 1h20m
Yield 20
Number Of Ingredients 5
Steps:
- Toast the flour in a non-stick skillet over medium heat, stirring constantly to prevent burning, until it turns light brown, about 5 minutes. Let cool, at least 15 minutes.
- Cut waxed paper into twenty 4-inch squares.
- Stir butter, sugar, powdered milk, and lemon extract into the flour. Mix well. Fill a polvoron mold tightly with a portion of the mixture. Press the plunger down to release the candy onto a square of waxed paper. Wrap candy in the waxed paper and twist the ends. Repeat until all of the candy mixture is used up.
Nutrition Facts : Calories 280.4 calories, Carbohydrate 22 g, Cholesterol 55 mg, Fat 20.2 g, Fiber 0.3 g, Protein 3.2 g, SaturatedFat 12.8 g, Sodium 26.5 mg, Sugar 12.5 g
POLVORONES - MEXICAN COOKIES
These pretty little cookies have the flavor of orange, butter and walnut. The powdered sugar balances with a touch of sea salt. I ate cookie after cookie all in the name of being able to write this recipe introduction- or at least that's my excuse and I'm sticking to it. Wrapped in colored tissue paper makes them a perfect way to celebrate Cinco de Mayo. From Williams Sonoma Mexican
Provided by cookiedog
Categories Dessert
Time 1h30m
Yield 3 dozen cookies
Number Of Ingredients 8
Steps:
- In a bowl, using an electric mixer on medium speed, beat together the butter and shortening until creamy. Add 1 1/2 cups of the confectioners' sugar, the orange zest, and the orange juice and beat until blended.
- In another bowl, stir together the flour, nuts, and sea salt. Add the flour mixture 1 tablespoon at a time to the butter mixture, beating until thoroughly incorporated. The dough will be crumbly. Transfer the dough to a large sheet of plastic wrap and press the dough into a ball. Wrap and then refrigerate for 1 - 2 hours.
- Position a rack in the upper third of the oven and preheat the oven to 325°F Line a baking sheet with parchment (baking) paper or with a silicone baking mat.
- Using your hands, roll or squeeze small pieces of the dough into 3/4-inch (2cm) balls. Place the balls on the prepared baking sheet, spacing them about 1 inch (2.5 cm) apart and gently pressing them to flatten slightly.
- Bake the cookies until the eges turn pale gold, 10-15 minutes (my oven takes slightly longer).
- Meanwhile, place the remaining 1 cup confectioners' sugar in a shallow bowl. When the cookies are ready, remove the baking sheet from the oven. While they are still hot, using a spatula, remove the cookies one at a time and carefully roll them in the sugar. Set aside on a rack and let cool completely, then roll them again in the sugar, shaking off any excess.
- Serve the cookies at once, or layer between sheets of parchment paper in an airtight container and store at room temperature for up to 3 days.
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