The name "polvorones" comes from the Spanish word polvo, which translates as “dust” or “powder.” The cookies, firm on the outside, break into the finest of crumbs the moment they are in your mouth, and it takes just a couple of seconds for them to melt deliciously and disappear.
You can flavor polvorones with nuts, vanilla, chocolate or cinnamon. In this recipe, they get an orange overload: a gentle bite from the zest, sweetness from the juice and sophistication from the liqueur.
If you are taking the cookies to a party, cut colored tissue paper into 3-to-4-inch squares and wrap the cookies like candies, as is done in Mexico for special occasions.
Make Ahead: The cookies can be stored in an airtight container at room temperature for up to 1 week. After a few days, you may wish to re-dust them with confectioners' sugar before serving.
SERVINGS:
Tested size: 26-30 cookies
INGREDIENTS
- 16 tablespoons (2 sticks) cold unsalted butter, cut into small pieces
- 1 cup confectioners' sugar, plus more for dusting
- 1 large egg plus 1 large egg yolk
- Finely grated zest and juice of 1 or 2 oranges (packed 1 tablespoon zest; 1/4 cup juice)
- 2 tablespoons orange-flavored liqueur, such as Grand Marnier
- 3 1/2 cups flour
- 1/2 teaspoon baking soda
DIRECTIONS
Combine the butter and confectioners' sugar in a food processor; pulse until well incorporated. Add the egg, yolk, orange zest and juice, and orange liqueur; pulse until thoroughly blended. The dough will look rather loose; that’s okay.
Add the flour and baking soda; pulse until the mixture starts to come together. Stop to scrape down the bowl, then pulse again a few times. The dough will be creamy and fragrant. Turn out the dough onto a piece of plastic wrap. Gather the dough into a ball, wrap it and refrigerate for at least 30 minutes and up to 24 hours.
Position oven racks in the upper and lower thirds of the oven; preheat to 350 degrees. Line two baking sheets with parchment paper or silicone liners.
Roll the dough into 1-to-1 1⁄2-inch balls; arrange them on the baking sheets, spacing them 1 inch apart. Give each one a light pat on the top to flatten it slightly.
Bake on the upper and lower racks for 18 to 20 minutes, until the cookies are cooked through, their bottoms are golden brown and their tops are light golden brown. Transfer the cookies to a wire cooling rack to cool completely.
Sift a generous amount of confectioners’ sugar over the cooled cookies.
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