anybody have mexican "polvorones" recipe?

Question

they're so good but i have no idea how to make 'em!

Answer 1

Polvorones de Canele (Cinnamon Cookies) by Cathy

INGREDIENTS
1 cup butter
1/2 cup confectioners' sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 cup confectioners' sugar
1 teaspoon ground cinnamon

DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
2. In a medium bowl, cream together 1/2 cup confectioners' sugar and butter until smooth. Stir in vanilla. Combine flour, salt, and 1/2 teaspoon of cinnamon; stir into the creamed mixture to form a stiff dough. Shape dough into 1 inch balls. Mix together 1 cup confectioners' sugar and 1 teaspoon cinnamon; roll balls in cinnamon mixture.
3. Bake for 15 to 20 minutes in preheated oven, or until nicely browned. Cool cookies on wire racks.

Answer 2

Almond Cookies (Polvorones)
Servings22 each

INGREDIENTS:
1 egg yolk
1/2 cup sugar
1/2 cup (1 stick) butter
1 teaspoon almond extract
1-1/2 cups all-purpose flour

Preheat the oven to 350 F. Beat the egg yolks, sugar, butter, and almond extract in a large bowl. Blend in the flour a little at a time. Shape a tablespoon of dough into a ball. Repeat with the remaining dough. Place the cookies on an ungreased cookie sheet. Bake for 20 minutes, or until light golden brown.

Answer 3

1 (6--ounce) bag white slivered almonds, coarsely chopped
1/2-cup sugar, plus 1 1/2 cups sugar
1 pound unsalted butter
1 cup butter-flavored shortening
3 eggs
1 ounce brandy
3 tablespoons pure almond extract
3 tablespoons butter flavoring
5 heaping tablespoons baking powder
7 to 7 1/2 cups all-purpose flour
1 egg white mixed with 1 tablespoon water, for glaze
Cooking spray
1 (6-ounce) jar apricot preserves

Preheat oven to 350 degrees.
Combine almonds and 1/2 cup sugar and set aside.

Melt the butter and the shortening mixture together. Combine the shortening mixture with 1 1/2 cups sugar in a mixing bowl and mix well. Add the 3 eggs and continue mixing until creamy. Add the brandy, almond extract, butter flavoring, and the baking powder. Mix well. Slowly begin adding the flour, and beat until the mixture leaves the side of the bowl. Set aside.

Spray the cookie sheets with cooking spray and then wipe them off.

Using a small ice-cream scoop, begin cutting the balls out of the dough. Press a ball of cookie dough down, using a clear plastic lid from the baking powder can, so they will all be the same size.

Pick up 1 cookie at a time, and brush with the egg white mixture, and press into the topping mixture. Press the cookie down, pick it up to shape it in your hand, and press your finger in the middle to make a dent.

Bake in the oven for 20 to 25 minutes until golden. When serving, put a 1/2 teaspoon of the apricot preserve in the middle of the cookie.

Answer 4

1 tablespoon confectioners' sugar plus about 1 cup for dusting
1 eggs yolk
1 teaspoon lemon juice
2 teaspoons brandy
2 cups all-purpose flour
1/2 teaspoon ground anise seeds
1 teaspoon grated lemon zest
1/8 teaspoon salt
1/2 pound unsalted butter, softened

In a cup, stir together 1 tablespoon sugar egg yolk, lemon juice, and brandy until smooth. In a large bowl, combine flour with the anise, lemon zest, cinnamon, and salt.

In a electric mixer, cream the butter well. Beat in the egg yolk mixture, then beat in half of the flour mixture. Using a wooden spoon, gradually incorporate remaining flour mixture.

Preheat the oven to 300 degrees F. Roll out the dought to about 3/8 inch thick on a floured surface. Using a 3-inch fluted-edge round cookie cutter, cut out cookies. Bake on an ungreased baking sheet about 30 minutes, or until the cookies are lightly browned and firm to the touch. Let cool about 2 minutes. Sift sugar onto a sheet of waxed paper. Dredge cookies in sugar. Arrange cookies on a serving plate and sut with remaining sugar. Makes 10 to 12 cookies.

Answer 5

a ***, those things are so good, dime cuando you find the recipe!!!