Polvorones (Mexican Shortbread Cookies)

  • Servings: 2 Dozen
  • 1/3 to 1/2 Cup Unskinned Almonds
  • 8 oz. All-Purpose Flour
  • 1/8 Tsp. salt
  • 1 tsp. Baking Powder
  • 4 oz. Gold-n-Soft® Vegetable Oil Spread
  • 1/3 Cup Confectioners Sugar

Pre-Heat Oven 350 F.

Spread the almonds and flour on separate cookie sheets and toast lightly for 15 minutes, until light brown. Cool.

Next place the nuts and sugar into a blender, mix until fine

Combine, flour, Nut mix, and Gold-n-Soft® Vegetable Oil Spread in a bowl, mix to form a dough.

Wrap dough in plastic, press together well.

Unwrap plastic and place another piece of plastic on top of dough, gently roll out the dough to _ inch thick, remove top plastic and cut with cookie cutter.

Gently place dough onto a non stick pan and bake 10-15 minutes until pale golden.

Sprinkle cookies with sugar and allow to cool before carefully removing them.