Polvorosas get their name from the root word, "Polvo", meaning dust or powder. They are little shortbread cookies dipped in confectioners' sugar. One bite and the crumbs and powder go everywhere. Hence the name. Similar cookies are known in Mexico as Mexican Wedding Cakes. I love the apt name of Polvorosas better.
|packing into mini muffin tins|
|unmolded from mini muffin tin|
Making these, I started out using pounds and ounces to measure the ingredients, though I translated that over to cups. Pounds and ounces is a more accurate measurement, of course. Here is my recipe.
8 ounces all-purpose flour (1 1/2 cups)
4 ounces cornstarch (3/4 cup)
9 ounces sugar (1 cup)
5 ounces butter, room temperature (5 tablespoons)
4 ounces shortening, room temperature (4 tablespoons)
Place granulated sugar into a food processor or blender to make it very fine. Cream the butter and shortening, then add the sugar and cream well. In a bowl, sift or whisk together the flour and cornstarch. With a wooden spoon mix the flour and cornstarch mixture into the creamed mixture, with a pinch of salt. This will never be a cohesive dough like other cookies, but crumbs that can be pressed together. You may try to make other forms out of this mixture, but the mini muffin tin idea worked really well. Bake these in a preheated 350 degree oven for 15 minutes. Dredge in confectioners' sugar while still hot from the oven. Enjoy!
My passion is to teach people how to create a harmony of flavors with their cooking, and help pass along my love and joy of food, both simple and exotic, plain or fancy. I continue my journey in ethnic and domestic cuisines, trying new things weekly. I would love to hear from you, to help me continue my journey to explore diverse culinary experiences and hopefully to start you on a journey of your own. Join me at A Harmony of Flavors Website and Marketplace, Tumblr, Facebook, Twitter, Pinterest and sign up for my Newsletter.