Delicious Polvorones Sevillanos Recipe: A Taste of Spain
Mmm… I can already smell the aroma of freshly baked cookies in the air. And not just any cookies, but Polvorones Sevillanos! These cookies are a traditional Spanish delicacy that have become a staple in Mexican bakeries as well. They’re soft and crumbly, with a delicate texture and a buttery flavor that’s simply irresistible.
Now, I know what you might be thinking. “Why add another cookie recipe to my collection?” Well, for one thing, these cookies are not like any other cookie out there. They have a rich history and cultural significance that dates back centuries. Originally known as mantecados y polvorones, they were first made in the province of Andalusia in southern Spain around the 16th century. The recipe has since traveled across oceans and found its way into Mexico where it was adapted and embraced as part of their own culinary tradition.
So why not take a break from the ordinary and immerse yourself in a new culture? In this article, I will show you step-by-step how to make Polvorones Sevillanos from scratch. I promise you won’t regret it – these cookies are sure to impress even the most discerning palates. So preheat your oven and let’s get baking!
Why You’ll Love This Recipe
Fellow baking enthusiasts, I implore you to take this recipe for Polvorones Sevillanos into your baking arsenal. For those who don’t know, Polvorones Sevillanos are soft, crumbly, and delicate cookies that are popular in Mexico, especially during Christmas time.
But why will you love this recipe? Let me count the ways:
First and foremost, the combination of ingredients is simply divine. Just imagine the rich buttery taste, accented by notes of lemon juice, vanilla extract, and coconut flakes. And let’s not forget about the subtle hints of lime peel and lemon peel!
Secondly, this recipe is incredibly versatile. Whether you want to enjoy them with your morning coffee or share with friends and family during holiday celebrations, these Sevillanos-style polvorones will undoubtedly satisfy your sweet tooth.
Thirdly, this recipe is easy to follow. The step-by-step instructions are clearly laid out and easy to understand. Plus, with minimal prep work, you’ll have these cookies in the oven in no time!
Lastly, this recipe calls for simple and easily accessible ingredients that you may already have in your pantry. You don’t have to go on a wild chase through specialty stores just to find these items.
So there you have it–four compelling reasons why you’ll fall in love with these Polvorones Sevillanos. Don’t wait any longer; grab your apron and let’s get baking!
Ingredient List
Let’s take a look at the delicious polvorones sevillanos recipe ingredients that we will need for these soft, crumbly Mexican cookies.
- Butter: 1 cup (226 grams)
- Granulated sugar: ½ cup (100 grams)
- Packed brown sugar: ½ cup (100 grams)
- Lemon zest: 1 teaspoon
- Lime zest: 1 teaspoon
- Salt: ½ teaspoon
- All-purpose flour: 2 cups (280 grams)
- Baking soda: 1 teaspoon
- Flaked coconut: ¾ cup (70 grams)
- Powdered sugar: for dusting
Optional Ingredients
– Vanilla extract or vanilla bean paste can be added to enhance the flavors of the dough.
– Eggs can be included to add richness and a more cake-like texture.
As with many traditional Mexican Polvorones recipes, citrus ingredients such as lemon and lime are used to impart delicate and tangy flavors to the cookies. The use of coconut flakes in the dough adds texture and nuttiness, which are balanced with the powdered sugar topping. With a moderate sweetness level, these cookies are perfect for pairing with your favorite hot beverage or enjoying as a light snack anytime you crave something sweet.
The Recipe How-To
Prepping the Dough
- Preheat the oven to 350°F.
- Measure and pour 2 cups of all-purpose flour onto your cookie sheet. Toast in the oven for 25 minutes or so, stirring occasionally, until the flour becomes golden brown.
- Remove from the oven and allow it to cool for about five minutes.
- Add 1/2 teaspoon baking soda to the toasted flour, then stir well.
Mixing the Ingredients
- In a separate mixing bowl cream together 1 cup of softened butter, 1/2 cup of granulated sugar, and 1/2 cup packed brown sugar until light and fluffy.
- Add 1 large egg and mix.
- Mix in 1 and 1/2 cups of toasted flour mixture (from step 2).
- Add 1 teaspoon vanilla extract, 1 teaspoon lime peel, 1 teaspoon lemon peel, 2 tablespoons lime juice, and 2 tablespoons lemon juice, then beat until smooth.
- Gently stir in the toasted flaked coconut into the mixture.
Shaping the Cookies
- Scoop out about one tablespoon of dough and gently roll them into balls using your hands; flatten them slightly with your fingers or back of a spoon to create small discs.
- Place shaped doughs onto a cookie sheet spaced uniformly apart.
Baking the Cookies
- Bake polvorones sevillanos for approximately 14 minutes, until they are firm to touch on top but still pale in colour; browned bottoms are fine.
- Let stand on cookie sheet for two minutes before removing them using a spatula and transferring them to wire racks to cool completely.
Now you’re ready to indulge in these delicate cookies that are perfect for afternoon tea or coffee break. Once released from the oven, these Mexican cookies become incredibly soft, crumbly, and loaded with nutty crunchiness while enveloping you with their citrusy aromas!
Substitutions and Variations
The beauty of a recipe is that it can always be customized and adapted to personal taste preferences. In the case of the polvorones sevillanos, there are many options for substitutions and variations. Here are some suggestions.
– Instead of flaked coconut, try using almond flour or ground nuts for a different texture and flavor.
– For a citrusy twist, add zest from any citrus fruit such as lime or lemon to the dough. This will add a fragrance and brighten up the cookies.
– If you prefer a stronger vanilla flavor, try using vanilla bean paste instead of vanilla extract.
– If you want to reduce the sugar content, you can use a sugar substitute like stevia or erythritol in place of granulated sugar.
– For those with gluten sensitivities or celiac disease, use a gluten-free flour blend in place of all-purpose flour. This will create crumbly cookies that are still delicious.
– If you’re feeling adventurous, try adding spices like cinnamon or nutmeg to the dough for a unique flavor profile.
– For a Mexican wedding cookie variation, roll the dough into small balls, bake them in the oven as directed, and dust them with powdered sugar while they’re still warm.
– To make polvorones de nuez, replace some of the flour with finely ground walnuts or pecans.
Remember to experiment and have fun with this traditional Mexican cookie recipe. You never know what kind of delicious new creation you might come up with!
Serving and Pairing
Ah, I see that you have mastered the art of baking these Sevillanos style Polvorones! Now it is time to display your delectable creation to your family and friends.
These soft crumbly cookies are delicate little delights that don’t need much to make them stand out. A light dusting of powdered sugar on each cookie adds a touch of sweetness that will make anyone’s heart sing.
Sevillanos style Polvorones are the perfect accompaniment to a cup of coffee, espresso, or hot cocoa for an afternoon treat. The lemon and lime peel in the recipe add a zingy citrus flavor that pairs well with a strong brew.
For dessert, pair these cookies with a warm and comforting scoop of vanilla ice cream, whipped cream, or even chocolate syrup for a decadent treat that everyone will love.
If you’re feeling adventurous in the kitchen, why not try making Polvorones de Nuez, another popular Mexican cookie similar to Polvorones Sevillanos, where almonds are replaced with pecans or walnuts? These nutty varieties can be served together on a festive platter for your next holiday or gathering like Spanish Christmas Mantecados and other pan dulce.
In conclusion, these Polvorones Sevillanos cookies are versatile treats that can be enjoyed any time of day, year-round. They’re easy to make and deliciously satisfying on their own or as part of a dessert pairing. So go ahead, share this traditional Mexican recipe and impress your loved ones with your newfound baking skills!
Make-Ahead, Storing and Reheating
You’ve done it! The polvorones sevillanos are out of the oven and you’ve had a taste. The great news is that these sweet treats can easily be made ahead of time, stored and reheated, making them perfect for sharing with your family or preparing as a gift for friends.
If you plan to make them ahead of time, make sure they cool down completely before storing them in an airtight container. These polvorones sevillanos will last for up to two weeks when stored properly. Don’t worry if they start to lose their crunchiness over time – simply give them a quick blast in the oven for 5-10 minutes to re-crisp them before serving.
Another great thing about these Mexican cookies is that they’re freezer-friendly. Once cooled completely, pack them in an airtight container and store in the freezer for up to three months. When you’re ready to enjoy them, take them out of the freezer and let them thaw at room temperature for a few hours before reheating them in the oven.
Reheating these polvorones sevillanos is easy if you follow a few simple steps. Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Spread the cookies out onto a baking sheet and toast them in the oven for 5-7 minutes or until they reach your desired level of crispiness. Allow them to cool on a wire rack for a few minutes before serving.
With these handy storage and reheating tips, you can ensure your polvorones sevillanos retain their soft crumbly texture, delicate flavor, and overall deliciousness long after they come out of the oven.
Tips for Perfect Results
Now that we’ve covered the ingredients and recipe how-to for making Polvorones Sevillanos, let’s dive into some tips and tricks for achieving perfect results every time.
Firstly, it’s important to accurately measure all ingredients to make a consistent dough. If ingredients are not carefully measured or if you add too much flour or sugar, your dough could end up too dry or too moist. This can directly impact the flavor and consistency of your final product.
Another tip is to use high-quality vanilla bean paste or extract if possible. Mexican vanilla beans are especially delicious, but if they’re not available in your area, any high-quality vanilla will suffice. The vanilla gives the cookies a rich and aromatic flavor that is essential for an authentic Polvorones Sevillanos taste.
To achieve a soft, crumbly texture that melts in your mouth, it’s important to not overmix the cookie dough. Overmixing can result in a tougher texture and nobody wants that!
It’s important to chill the dough before baking. When you’re done with mixing your ingredients, wrap it in plastic wrap or put it in an airtight container and place it in the fridge for at least an hour. This helps firm up the dough and prevents the cookies from spreading too much during baking.
Lastly, dust generously with powdered sugar! Polvorones Sevillanos are known for their sweet powdery consistency so be generous when dusting them with powdered sugar while still warm out of the oven.
By following these tips, you’ll succeed in creating beautiful and delicious Polvorones Sevillanos – just like something you’d find at an authentic Mexican bakery or market.
FAQ
Now that you have learned every detail you need to know about making Polvorones Sevillanos, here are some frequently asked questions to give you a better understanding of this recipe.
What are Mexican cookies made of?
When it comes to making these delicious Mexican cookies, you won’t need a long list of ingredients. You can easily whip up a batch with just a few basic items that you probably already have in your pantry: butter, sugar, salt, an egg, vanilla and flour. With these simple ingredients, you’ll have everything you need to get started on this easy and tasty recipe.
What are Polvorones made of?
Polvorón is a Spanish delicacy that is soft, crumbly, and heavy. It’s made using flour, sugar, milk, and nuts, particularly almonds. The name Polvorón comes from a Spanish word that means dust or powder.
What are polvorones?
Polvorones, known by various names like Mexican Wedding Cookies, are a type of cookie that are popular in Mexico. They are typically made in yellow or pink colors and are similar to sugar cookies. These cookies have a crispy outer layer and a soft and chewy interior.
What is the history of Polvorones?
Polvorones are a traditional Spanish treat believed to have originated in the AndalucÃa region in the 16th century. This region was rich with oak forests, which led to the development of the pork industry and the use of lard in their cuisine, including in baked goods. Polvorones are a result of this culinary tradition, and they remain a popular treat in Spain and beyond.
Bottom Line
In conclusion, if you’re in the mood for a soft and crumbly cookie with a delicate taste that will satisfy your sweet tooth, look no further than Polvorones Sevillanos, a traditional Mexican recipe. With easy-to-find ingredients and simple instructions, this recipe is perfect for novice bakers and experienced ones alike. Plus, with the added bonus of being able to make substitutions and variations as desired, you can easily turn these treats into your own creation.
So why not give it a try? Whether you’re looking for a sweet addition to a holiday gathering or just something to enjoy on a lazy afternoon at home, Polvorones Sevillanos are sure to hit the spot. And with their popularity among Mexican bakeries, these cookies are sure to impress your friends and family. So don’t hesitate any longer – get out your mixer and preheat your oven!
Polvorones Sevillanos (Mexican Cookies) Recipe
Ingredients
COOKIES
- 1 cup butter, softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 eggs
- 1 1/2 teaspoons mexican vanilla bean paste or 1 1/2 teaspoons vanilla extract
- 1/4 teaspoon coconut extract
- 3 1/2 cups all-purpose flour
- 1 cup flaked coconut, toasted
- 1/4 cup finely chopped candied pineapple
- 1 teaspoon finely shredded lemon peel
- 1 teaspoon finely shredded lime peel
- 1 teaspoon finely shredded orange peel
- toasted flaked coconut
LEMON GLAZE
- 2 cups powdered sugar
- 2 -4 tablespoons lemon juice
Instructions
- In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds.
- Add granulated sugar, brown sugar, baking soda, and salt. Beat until combined, scraping bowl occasionally.
- Beat in eggs, vanilla paste, and coconut extract until combined.
- Beat in as much of the flour as you can with the mixer, using a wooden spoon, stir in any remaining flour.
- Stir in the 1 cup coconut, candied pineapple, and the citrus peels.
- Divide dough into thirds and shape each portion of dough into a 12-inch-long roll.
- Wrap rolls in plastic wrap or waxed paper and chill for 4 hours or until firm enough to slice.
- Preheat oven to 350 degrees F.
- Cut rolls into 1/2-inch-thick-slices.
- Place slices 1 inch apart on an ungreased cookie sheet, bake in the preheated oven for 9 to 10 minutes or just until centers are set.
- Transfer cookies to a wire rack; let cool.
- Drizzle tops of cookies with Lemon Glaze and sprinkle with additional toasted coconut.
- Let stand until glaze is set. Makes about 60 cookies.
- LEMON GLAZE:
- In a medium bowl, stir together powdered sugar and enough lemon juice to make an icing of drizzling consistency.
- STORAGE:
- Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.
Your Own Notes
Nutrition
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Steven is a chef by heritage, so it’s no wonder why baking is such a big part of who he is. To share his passion for all things sweet, he created cookiesncrepes.com. It’s the perfect platform to indulge in delicious treats, all with a sprinkle of his signature flare.