Buttery traditional Mexican Polvorones come together quickly and are the perfect bite sized treat.
225 grams / 7.9 ounces butter, softened
50 grams / 1/2 cup confectioner’s/icing sugar
1/2 teaspoon vanilla extract
267 grams / 1 2/3 cups plain flour
1/2 teaspoon salt
1/2 cup walnuts, finely chopped
170–240 grams / 1 1/2 – 2 cups confectioner’s/icing sugar
- Line a baking tray with greaseproof paper and preheat the oven to 200°C/400F.
- Place the softened butter, sugar and vanilla extract in a bowl and beat on medium until light and fluffy, approximately 1 minute with a hand beater.
- Sift in the flour, add the salt and walnuts to the mixture.
- Mix until combined, no dry portions remain in the bowl and the dough is smooth.
- Place in the refrigerator for 5 minutes to lightly chill.
- Remove and take a tablespoon amount, placing into your hand and rolling into a smooth ball, approximately 1 1/2 inches in size. If the mixture sticks, return to the refrigerator for a further 5 minutes.
- Place the rolled cookie onto the prepared baking tray and flatten just lightly to hold in place. Repeat with the remaining dough.
- Place in the oven and bake for approximately 10 minutes or slightly brown on the edges.
- Remove and allow to cool on the tray for a few minutes before transferring to the cooling tray.
- For the sugar coating, sift the confectioner’s sugar into a shallow dish and roll each cookie in the confectioner’s sugar carefully while still warm (the buttery sugar will stick to your fingers so it’s easiest to place the cookie on the flat side down and rolling the top last, carefully picking up from the base).
- Return the cookie to the cooling rack and repeat the confectioner’s sugar process twice more while allowing each to cool to room temperature.
- Serve and enjoy.
Size of cookies: These are very buttery and melt in your mouth and are best if they are no larger than 2 inches in size to make them easier to coat but also to consume.
Coating in sugar: Each cookie needs 3 coats of confectioner’s/icing sugar whilst still warm which will also coat your fingers which is the best way to coat them evenly. Its best to place them base down into the powdered sugar and either with a spoon or your fingers scoop up sugar to coat the sides and then flip to coat the top, this will help you handle the cookies less and ensure the sugar coating doesn’t come off the cookies onto your fingers.
Multiple coats: It’s easiest to have a shallow bowl evenly coated on the bottom with the sugar and placing several cookies into the plate at a time with an inch or so between them and coating this way because they need to be warm for the 3 coats of sugar, once cooled the sugar will no longer stick.
Adapted from A Second Helping, More from Ladies A Plate book