Time: 1 hour 10 min.
Complexity: easily
Quantity: 24 pcs.

In Spain and Latin America, polvorón cookies are baked primarily for special occasions, such as weddings or Christmas. Marcela Valladolid uses walnuts in her recipe instead of the more traditional pecans, yet the cookies are just as deliciously crisp and tender.

Ingredients:

• 220 g unsalted butter at room temperature
• 0.5 cup granulated sugar
• 2 cups premium flour
• 1 cup chopped walnuts
• 0.5 cup ground walnuts
• 0.5 cup powdered sugar + extra for serving

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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butter, sugar, premium flour, walnuts, powdered sugar

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Preparation:

Step 1
• Using a mixer fitted with a paddle attachment, beat the butter until light and fluffy. Add the granulated sugar and beat until smooth. Fold in the flour, then the chopped walnuts. Remove the dough from the bowl and form it into a large disk. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
Step 2
• Preheat oven to 350°F (165°C). Line two baking sheets with parchment paper.
Step 3
• Remove the chilled dough from the refrigerator. Cut the disk into quarters, then cut each quarter into sixths, to make a total of 24 equal pieces. Roll each piece of dough between your palms into 2-inch (5-cm) balls. Place 24 balls on the prepared baking sheets (12 cookies per sheet), spacing them 1 inch (2.5 cm) apart. Bake until golden brown on the bottom and pale golden brown on top, 20–25 minutes.
Step 4
• Let the cookies cool on the baking sheet for 5 minutes. Roll the hot cookies in powdered sugar. Transfer to a wire rack and let cool completely. Cookies can be baked up to 2 days ahead. Store in a tightly sealed container at room temperature. Before serving, dust the cookies with powdered sugar or roll them a second time.

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