The name “Polvorones” refers to the confectioners’ sugar which is “azucar de polvo”in Spanish. It means “covered in powdered sugar”
- ½ cup unsalted butter
- ¼ cup confectioners’ sugar
- 1 cup all-purpose flour
- ¼ teaspoon salt*
- ½ teaspoon vanilla extract
- 1 cup toasted almonds
- 1 cup confectioners’ sugar for dusting
* Omit salt if using salted butter
- Grind the almonds in a food processor until they become the consistency of coarse grits. Set aside.
- In a medium size bowl, cream butter with a mixer.
- Add sugar, flour, salt, vanilla, and almonds and mix well.
- Refrigerate the dough for about 30 minutes.
- Meanwhile, put remaining confectioners’ sugar in a paper or plastic sack.
Pre-heat oven to 400 degrees and prepare a baking sheet with parchment paper
- Roll into balls 1 inch+ in diameter and place on the prepared pan.
- Bake for about 13-15 minutes.
- Place the baking sheet on a cooling rack for about 5 minutes.
- Remove 5 or 6 cookies and place them in the sack. Shake to cover cookies with sugar. Remove and repeat with the rest of the cookies.
Yield: About 1 ½ dozen cookies.
Note: The almonds can be substituted for pecans or hazel nuts. These cookies are also known as Russian tea cookies.