Christmas Polvorones | Spanish-Style Christmas Cookies
These Christmas polvorones are buttery, crumbly, and filled with plenty of nuts. They practically melt in your mouth, with a generous coating of powdered sugar that makes them look especially pretty on a holiday cookie tray.
Ingredients
For Christmas Polvorones
- 2¼ cups all-purpose flour 285 g
- 1 cup unsalted butter, at room temperature 220 g
- 7 tablespoons cornstarch 55 g
- ½ cup powdered sugar 50 g
- 7 oz mixed nuts, finely chopped 200 g
- Pinch of salt
- Extra powdered sugar for coating
Instructions
How to Make Christmas Polvorones
- Prep: Preheat the oven to 300°F (150°C) and line a baking sheet with parchment paper.
- Mix: Add the flour, softened butter, cornstarch, powdered sugar, salt, and chopped nuts to a mixing bowl. Mix on low speed until everything starts to come together.
- Make the Dough: Gently knead the mixture just until you have a smooth dough. It should hold together without feeling sticky.
- Shape: Portion the dough into small balls. For bite-sized polvorones, use about 15 g of dough per cookie.
- Chill: Arrange the cookies on the prepared baking sheet and refrigerate for about 15 minutes.
- Bake: Bake for 12 to 15 minutes. The cookies should be set but still fairly pale rather than deeply browned.
- Coat: While the polvorones are still warm, carefully roll or dust them generously with powdered sugar so it sticks to the outside.
- Cool: Let them cool completely before serving. They will become more delicate and crumbly as they cool.
Nutrition
Calories: 90kcalCarbohydrates: 8gProtein: 1gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 10mgSodium: 1mgPotassium: 32mgFiber: 1gSugar: 1gVitamin A: 121IUVitamin C: 0.02mgCalcium: 5mgIron: 0.4mg
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