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, 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.