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Frequently paired with
The best thing to pair and share with POLVORONES
Ingredients
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Cookie dough
Finishing
Method
Preheat the oven to 325°F (165°C). Line two baking sheets with parchment paper. In a medium bowl, whisk together 2.5 cups all-purpose flour and 1/4 teaspoon salt; set aside.
In a large bowl, using a stand mixer fitted with the paddle or a hand mixer, beat 1 cup softened unsalted butter (about room temperature) with 3/4 cup powdered sugar and 1/4 cup granulated sugar on medium speed until light and fluffy, about 3–4 minutes. Scrape down the bowl as needed.
Mix in 1 teaspoon vanilla extract until incorporated.
With the mixer on low, gradually add the flour and salt mixture to the creamed butter in two additions, then add the ground pecans. Mix just until a soft, crumbly dough comes together. The dough should hold when pressed but remain tender. If dough seems dry, add 1–2 teaspoons milk; if too soft, chill 10–15 minutes.
Scoop about 1 tablespoon of dough (approx. 12–14 g) and roll gently into 1-inch balls (or use a small cookie scoop). Place balls 1.5 inches apart on prepared baking sheets. Slightly flatten each ball with the bottom of a glass or your palm to create a round disk about 1/4 inch thick.
Bake in the preheated 325°F (165°C) oven for 18–22 minutes, until the bottoms are very light golden and the edges are set but the tops remain pale. Rotate pans halfway through baking for even color. Do not overbake — polvorones should be tender, not browned.
Remove baking sheets from the oven and let cookies cool on the sheet for 5 minutes to firm slightly, then transfer carefully to a wire rack to cool completely.
Finishing
Dust with powdered sugar
When cookies are completely cool (if dusted too hot the sugar will melt), place 1 cup powdered sugar in a shallow bowl or mesh sieve. Roll each cooled cookie in powdered sugar or sift sugar over them until well coated. For a thicker coating, dip cookies twice, letting sugar settle between coats.
Store
Store finished polvorones in an airtight container at room temperature for up to 5 days. Layer with parchment paper to prevent sticking. They also freeze well for up to 3 months; thaw and re-dust with powdered sugar if needed.