Let’s dive into the world of Puerto Rican desserts with these irresistible polvorones. These buttery, crumbly cookies are a staple in Puerto Rican households, especially during the holidays. Perfect with a cup of coffee or as a sweet treat any time of the day.
Why This Recipe Works
- The combination of butter and powdered sugar creates a melt-in-your-mouth texture that’s hard to resist.
- Toasting the flour before mixing it into the dough adds a nutty depth of flavor that sets these cookies apart.
- Simple ingredients come together to create a sophisticated taste, proving that less is more.
- These cookies are versatile, easily adapted with various flavors and coatings to suit any palate.
Ingredients
- 2 cups all-purpose flour, toasted
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar, plus more for dusting
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Equipment Needed
- Mixing bowls
- Electric mixer
- Baking sheets
- Parchment paper
- Measuring cups and spoons
Instructions
Step 1: Toast the Flour
Preheat your oven to 350°F. Spread the flour evenly on a baking sheet and toast for about 10 minutes, stirring occasionally, until it turns a light golden color. This step is crucial for achieving that signature nutty flavor. Let it cool completely before using.
Step 2: Cream the Butter and Sugar
In a large mixing bowl, beat the softened butter and powdered sugar together with an electric mixer on medium speed until light and fluffy, about 3 minutes. Add the vanilla extract and salt, mixing until well combined. The mixture should be smooth and slightly increased in volume.
Step 3: Incorporate the Flour
Gradually add the cooled, toasted flour to the butter mixture, mixing on low speed until just combined. The dough will be crumbly but should hold together when pressed. Tip: If the dough seems too dry, a teaspoon of cold water can help bring it together.
Step 4: Shape the Cookies
Roll the dough into 1-inch balls and place them on a parchment-lined baking sheet, spacing them about 2 inches apart. Gently flatten each ball with the palm of your hand or the bottom of a glass to about 1/2-inch thickness. For uniform cookies, use a cookie cutter as a guide.
Step 5: Bake to Perfection
Bake in the preheated oven for 12-15 minutes, or until the edges are just starting to turn golden. The cookies will be soft when they come out but will firm up as they cool. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Dust with powdered sugar before serving.
Tips and Tricks
For an extra layer of flavor, consider adding a pinch of cinnamon or nutmeg to the dough. If you’re short on time, you can skip toasting the flour, but keep in mind that this step significantly enhances the cookies’ flavor. Storing the dough in the refrigerator for 30 minutes before shaping can make it easier to handle, especially if your kitchen is warm. Always use room temperature butter for the creaming process to ensure a smooth, homogenous dough. Finally, for a festive touch, dip half of each cooled cookie in melted chocolate and let it set before serving.
Recipe Variations
- Add 1/2 cup of finely chopped nuts, such as almonds or pecans, to the dough for added texture.
- Incorporate citrus zest, like orange or lime, for a refreshing twist.
- Roll the shaped cookies in colored sugar or sprinkles before baking for a festive look.
- Substitute part of the all-purpose flour with almond flour for a richer, nuttier flavor.
- For a chocolate version, replace 1/4 cup of the flour with unsweetened cocoa powder.
Frequently Asked Questions
Can I use salted butter instead of unsalted?
Yes, you can use salted butter, but you may want to reduce or omit the additional salt in the recipe to avoid overly salty cookies. The key is to taste the dough and adjust accordingly.
How do I store these cookies?
Store the cooled cookies in an airtight container at room temperature for up to a week. They can also be frozen for up to 3 months. Just make sure to separate layers with parchment paper to prevent sticking.
Can I make the dough ahead of time?
Absolutely! The dough can be made ahead and stored in the refrigerator for up to 3 days or frozen for up to a month. Just let it come to room temperature before shaping and baking.
Summary
These Puerto Rican Polvorones are a delightful treat that combines simple ingredients with deep flavors. Perfect for any occasion, they’re sure to impress with their buttery texture and nutty undertones. Whether you stick to the classic recipe or experiment with variations, these cookies are a guaranteed crowd-pleaser.