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Polvorones

Delightful Spanish shortbread cookies that melt in your mouth, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: Spanish
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 cups all-purpose flour
  • 1 cup ground almonds or walnuts
  • 1 cup unsalted butter softened
  • 3/4 cup powdered sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract

Equipment

  • Baking sheet
  • Parchment paper
  • Mixing bowl
  • Whisk or electric mixer
  • Cooling rack

Method
 

  1. Preheat the oven to 350°F (175°C).
  2. Line a baking sheet with parchment paper.
  3. Spread the all-purpose flour on a baking sheet and toast it in the oven for about 10 minutes.
  4. In a mixing bowl, whisk together the toasted flour, ground nuts, powdered sugar, cinnamon, and salt.
  5. In another bowl, beat the softened butter until creamy.
  6. Add the vanilla extract to the creamed butter, then gradually mix in the dry ingredients until just combined.
  7. Shape the dough into small balls, about 1 inch in diameter and place them on the prepared baking sheet.
  8. Bake for 20 to 25 minutes, until the edges are lightly golden.
  9. Let the cookies cool completely on the baking sheet before transferring them to a cooling rack.

Notes

Polvorones are delightful on their own but pair perfectly with coffee or tea.