Polvorones
Recipe - ShopRite of New Hyde Park
Polvorones
Prep Time10 Minutes
Servings36
Cook Time20 Minutes
Ingredients
1 ½ cups Bowl & Basket chopped walnuts, divided
1 cup (2 sticks) Bowl & Basket unsalted butter, softened to room temperature
½ cup Bowl & Basket granulated sugar
2 cups Bowl & Basket all purpose flour
⅛ tsp Bowl & Basket salt
¾ cup Bowl & Basket powdered sugar, sifted
Directions
- Place half the walnuts (¾ cup) into a food processor and pulse until finely ground. Combine this with the remaining walnuts, flour and salt and stir until well mixed. Set aside.
- In the bowl of a stand mixer (or a bowl with a hand mixer) beat butter until pale and fluffy, about 2 minutes. On the lowest setting, beat in the walnut mixture. Cover bowl with plastic wrap and place in refrigerator for 45 min to 1 hr to firm up and chill.
- When ready to bake, preheat the oven to 325 and line 2 to 3 baking sheets with parchment paper. Remove the dough from the fridge and form dough balls from 2 tsp of dough, rolling quickly between your palms to round the dough before placing it on the prepared cookie sheet. If the dough seems to get warm/sticky, place back in the fridge to firm back up. If needed, you can divide the dough in half and place the lahf you arent working with in the fridge until you are ready to use it.
- Once all dough balls have been placed on the cookie sheets, bake at 325 for 20 minutes, or until the bottoms are golden brown but the tops are barely golden. While cookies are baking, add your powdered sugar to a large bowl.
- Remove the cookies from the oven and let cool on the baking sheet for 5 minutes to set up, then gently toss the warm cookies in the powdered sugar to coat them. Transfer them to a wire rack to finish cooling completely.
- When completely cool, toss one more time in the powdered sugar.
10 minutes
Prep Time
20 minutes
Cook Time
36
Servings
Shop Ingredients
Makes 36 servings
Bowl & Basket Chopped Walnuts, 6 oz
$3.49$0.58/oz
Bowl & Basket Sweet Cream Unsalted Butter, 4 count, 16 oz
On Sale!
$4.29 was $4.99$4.29/lb
Bowl & Basket Granulated Sugar, 4 lb
On Sale! Limit 4
$3.49 was $3.69$0.87/lb
Bowl & Basket Pre-Sifted Bleached Enriched All Purpose Flour, 5 lb
$3.29$0.66/lb
Bowl & Basket Salt, 26 oz
$0.88$0.03/oz
Bowl & Basket Confectioners Sugar, 32 oz
$2.99$1.50/lb
Directions
- Place half the walnuts (¾ cup) into a food processor and pulse until finely ground. Combine this with the remaining walnuts, flour and salt and stir until well mixed. Set aside.
- In the bowl of a stand mixer (or a bowl with a hand mixer) beat butter until pale and fluffy, about 2 minutes. On the lowest setting, beat in the walnut mixture. Cover bowl with plastic wrap and place in refrigerator for 45 min to 1 hr to firm up and chill.
- When ready to bake, preheat the oven to 325 and line 2 to 3 baking sheets with parchment paper. Remove the dough from the fridge and form dough balls from 2 tsp of dough, rolling quickly between your palms to round the dough before placing it on the prepared cookie sheet. If the dough seems to get warm/sticky, place back in the fridge to firm back up. If needed, you can divide the dough in half and place the lahf you arent working with in the fridge until you are ready to use it.
- Once all dough balls have been placed on the cookie sheets, bake at 325 for 20 minutes, or until the bottoms are golden brown but the tops are barely golden. While cookies are baking, add your powdered sugar to a large bowl.
- Remove the cookies from the oven and let cool on the baking sheet for 5 minutes to set up, then gently toss the warm cookies in the powdered sugar to coat them. Transfer them to a wire rack to finish cooling completely.
- When completely cool, toss one more time in the powdered sugar.