Walnut Cookies Polvorones Recipes

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POLVORONES (MEXICAN WEDDING COOKIES)



Polvorones (Mexican Wedding Cookies) image

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

1 1/2 cups walnuts
Pinch fine salt
2 sticks (16 tablespoons) unsalted butter, at room temperature
1/2 cup granulated sugar
2 cups all-purpose flour
1/2 cup confectioners' sugar, plus more for serving
Ground cinnamon, for garnish (optional)

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: GROUND WALNUT COOKIES



Polvorones: Ground Walnut Cookies image

Polvo means powder in Spanish, which is exactly what these crumbly and buttery cookies turn into in your mouth. My mom made polvorones for us every Christmas. These melt-in-your-mouth Mexican wedding cookies are very easy to prepare and are the perfect accompaniment for a warm cup of after-dinner coffee, or for dipping in hot chocolate as I did when I was a child.

Provided by Marcela Valladolid

Time 2h8m

Yield about 4 dozen

Number Of Ingredients 6

1 cup (2 sticks) unsalted butter, at room temperature
1/2 cup sugar
2 cups all-purpose flour
1/2 cup ground walnuts
1 cup chopped walnuts
1/2 cup powdered sugar, plus more for serving

Steps:

  • Using an electric mixer, beat the butter in a large bowl until light and fluffy. Add the sugar and beat until well blended. Beat in the flour, and 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.
  • Preheat the oven to 325 degrees F.
  • Working with half of the chilled dough at a time while 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 2 days ahead. Store in an airtight container at room temperature). Sift additional powdered sugar over the cookies, if desired, before serving.

POLVORONES - MEXICAN COOKIES



Polvorones - Mexican Cookies image

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

1/2 cup unsalted butter, at room temperature
1/2 cup vegetable shortening
2 1/2 cups sifted sifted confectioners' sugar (icing, very important that it is sifted)
1 teaspoon finely grated orange zest (next time I'll add 1/4 tsp. more)
1 tablespoon orange juice
2 cups unbleached all-purpose flour
2/3 cup ground walnuts
1/4 teaspoon sea salt

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.

WALNUT COOKIES II



Walnut Cookies II image

I invented this recipe last year and my family continues to beg for more. If you like, you can substitute pecans for the walnuts.

Provided by Kate

Categories     Desserts     Nut Dessert Recipes     Walnut Dessert Recipes

Time 22m

Yield 12

Number Of Ingredients 8

1 ¼ cups all-purpose flour
½ cup white sugar
½ cup packed brown sugar
¼ teaspoon baking soda
1 egg
1 teaspoon vanilla extract
½ cup butter, softened
¾ cup chopped walnuts

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
  • In a medium bowl, stir together the flour, white sugar, brown sugar, and baking soda. Add the egg, vanilla, and butter; mix until dough forms. Stir in the chopped walnuts. Roll dough into 1 inch balls and place 2 inches apart onto the prepared cookie sheets.
  • Bake for 8 to 10 minutes in the preheated oven, until the edges are golden brown. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Nutrition Facts : Calories 237.1 calories, Carbohydrate 28.3 g, Cholesterol 35.8 mg, Fat 13 g, Fiber 0.8 g, Protein 3.1 g, SaturatedFat 5.5 g, Sodium 89.5 mg, Sugar 17.5 g

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