WALNUT COOKIES (POLVORONES)
In Spain and Latin America polvorones are cookies for celebrations. Marcela Valladolid uses walnuts instead of the more traditional pecans but keeps the crumbly quality that characterizes these universally popular cookies.
Provided by Marcela Valladolid
Categories dessert
Time 1h10m
Yield 24 cookies
Number Of Ingredients 6
Steps:
- With an electric mixer or in the bowl of a stand mixer using the paddle attachment, beat the butter until light and fluffy. Add the granulated sugar and beat until well blended. Beat in the flour, and then the chopped and ground walnuts. Remove the dough from the bowl and form into a large disc. Wrap the dough in plastic and chill in the refrigerator for 30 minutes.
- Preheat the oven to 325 degrees F. Line two baking sheets with parchment paper.
- Remove the chilled dough from the refrigerator. Cut the dough into quarters, and then cut each quarter into sixths for a total of 24 equal pieces. Roll each piece of dough between your palms into 2-inch balls. Arrange the 24 balls onto the prepared baking sheets (12 cookies on each sheet), spacing them 1 inch apart. Bake the cookies until golden brown on the bottom and just pale golden on top, 20 to 25 minutes.
- Cool the cookies for 5 minutes on the baking sheet. Toss the warm cookies in the confectioners' sugar. Transfer the sugarcoated cookies to a rack to cool completely. (The cookies can be prepared 2 days ahead. Store them in an airtight container at room temperature.) Sift more confectioners' sugar over the cookies before serving or toss in sugar a second time.
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ss rana
[email protected]I'm going to try this recipe, but I think I'll use chocolate chips instead of walnuts.
sumaya nakato
[email protected]I'm not sure about this recipe. I've never made walnut cookies before.
BLINKSTARS MONBEBELOVES
[email protected]This recipe looks delicious. I'm going to make it this weekend.
abeeb abdelrazaq
[email protected]I can't wait to try this recipe. I love walnut cookies!
Laxman Pahari
[email protected]I love the way these cookies melt in your mouth. They're so light and airy.
SAFRAN VIP
[email protected]These cookies are a great way to use up leftover walnuts. They're also a great gift idea.
Ahmed Mostafa
[email protected]I've made these cookies several times now and they're always a hit. They're the perfect cookie for any occasion.
Sofia Mehreen
[email protected]I would recommend this recipe to anyone who loves walnut cookies. They're easy to make and they turn out delicious.
Kamal Ahmad Kamal Ahmad
[email protected]Overall, I thought these cookies were just okay. They weren't bad, but they weren't anything special either.
Rafiz Mochie
[email protected]The cookies didn't spread out as much as I expected. I think I should have rolled them out thinner.
Russ Pappas
[email protected]I found the dough to be a bit dry. I had to add a little extra butter to get it to come together.
Muhammad Nawab
[email protected]These cookies were a bit too sweet for my taste. I would recommend using less sugar next time.
Marco Walker
[email protected]I'm not usually a fan of walnut cookies, but these were really good. The flavor was just right.
Ashanti Makosi
[email protected]I made these cookies for a party and they were a huge hit. Everyone loved them!
Evan Turner
[email protected]These cookies are so addictive! I can't stop eating them. They're the perfect combination of sweet and nutty.
Wino Uhunoma
[email protected]I used a food processor to grind the walnuts and it worked great. The cookies had a nice even texture.
Aidan Reynish
[email protected]I was pleasantly surprised by how well these cookies held their shape. I was worried they would be too crumbly, but they were perfect.
Tayyab Iqbal
[email protected]I've never made polvorones before, but these were a great introduction. They're so delicate and flavorful.
Youyou Bouzidi
[email protected]These cookies were so easy to make and they turned out perfectly! I love the subtle nutty flavor of the walnuts.