Polvorones (Mexican Shortbread Cookies)

gold 'n soft recipes polvorones mexican shortbread cookies

Polvorones (Mexican Shortbread Cookies)

Shortbread cookies that you’ll long for long after they’re gone.

  • 25 min.

    prep time
  • 24

    servings

image description Ingredients

1/3 to 1/2 cup unskinned nuts (almonds or pecans)
8 oz AP Flour
1/8 tsp salt
1 tsp baking powder
4 oz Gold ’n Soft® Vegetable Oil Spread
1/3 cup confectioners sugar, plus more for sprinkling

image description Directions

Preheat oven 350º F.

Spread the nuts 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 and mix until fine.

Combine flour, baking powder, salt, nut mixture, 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 nonstick pan and bake 10-15 minutes until pale golden.

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

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