Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Polvorones Sevillanos (Mexican Cookies) Recipe
    Lost? Site Map

    Polvorones Sevillanos (Mexican Cookies)

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    15 mins

    10 mins

    Annacia's Note:

    These fruit cookies are loved during the Christmas season but are popular through the year. They often appear on special family occasions.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Yield:

    cookies

    Units: US | Metric

    COOKIES

    LEMON GLAZE

    Directions:

    1. 1
      In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds.
    2. 2
      Add granulated sugar, brown sugar, baking soda, and salt. Beat until combined, scraping bowl occasionally.
    3. 3
      Beat in eggs, vanilla paste, and coconut extract until combined.
    4. 4
      Beat in as much of the flour as you can with the mixer, using a wooden spoon, stir in any remaining flour.
    5. 5
      Stir in the 1 cup coconut, candied pineapple, and the citrus peels.
    6. 6
      Divide dough into thirds and shape each portion of dough into a 12-inch-long roll.
    7. 7
      Wrap rolls in plastic wrap or waxed paper and chill for 4 hours or until firm enough to slice.
    8. 8
      Preheat oven to 350 degrees F.
    9. 9
      Cut rolls into 1/2-inch-thick-slices.
    10. 10
      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.
    11. 11
      Transfer cookies to a wire rack; let cool.
    12. 12
      Drizzle tops of cookies with Lemon Glaze and sprinkle with additional toasted coconut.
    13. 13
      Let stand until glaze is set. Makes about 60 cookies.
    14. 14
      LEMON GLAZE:.
    15. 15
      In a medium bowl, stir together powdered sugar and enough lemon juice to make an icing of drizzling consistency.
    16. 16
      STORAGE:.
    17. 17
      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.

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Polvorones Sevillanos (Mexican Cookies)

    Serving Size: 1 (1553 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 105.1
     
    Calories from Fat 33
    31%
    Total Fat 3.7 g
    5%
    Saturated Fat 2.3 g
    11%
    Cholesterol 14.3 mg
    4%
    Sodium 75.0 mg
    3%
    Total Carbohydrate 17.2 g
    5%
    Dietary Fiber 0.3 g
    1%
    Sugars 11.3 g
    45%
    Protein 1.0 g
    2%

    The following items or measurements are not included:

    vanilla bean paste

    candied pineapple

    lime peel

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites