Sunday, May 11, 2014

Polvorones, Spanish Shortbread Cookies

There are so many recipes for these crumbly shortbread cookies.
I found this one in my Aunt Faye's recipe collection.
I'll make these for Christmas this year.

1/2 C Butter
1/2 C Crisco
1 tsp Vanilla
2 C flour
4 TBS Sugar
1C chopped Pecans
Cinnamon / Sugar mixture (6 TBS granulated sugar + 2 tsp ground cinnamon) Mix together in a small bowl and set aside.

In a mixing bowl with an electric mixer:
Cream together well.
Mix well.

Shape into balls using a 1 1/2" cookie scoop. I added these directions. She simply pulled off some of the dough and rolled them into balls in the palm of her hand. You can choose either way.

Place them 2" apart on a Parchment Paper lined sheet pan.

Bake at 325 degrees for 30 minutes.
Remove from the oven and while they are still warm , roll them in the Cinnamon mixture.
Place on a cooling rack to cool completely.
Store overnight in an airtight container at room temperature before serving.

Peace in the Kitchen!

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