Polvorones Sevillanos (Mexican Cookies)
- Ready In:
- 25mins
- Ingredients:
- 17
- Yields:
-
60 cookies
ingredients
-
COOKIES
- 236.59 ml butter, softened
- 236.59 ml granulated sugar
- 236.59 ml packed brown sugar
- 4.92 ml baking soda
- 2.46 ml salt
- 2 eggs
- 7.39 ml mexican vanilla bean paste or 7.39 ml vanilla extract
- 1.23 ml coconut extract
- 828.06 ml all-purpose flour
- 236.59 ml flaked coconut, toasted
- 59.14 ml finely chopped candied pineapple
- 4.92 ml finely shredded lemon peel
- 4.92 ml finely shredded lime peel
- 4.92 ml finely shredded orange peel
- toasted flaked coconut
-
LEMON GLAZE
- 473.18 ml powdered sugar
- 29.58-59.16 ml lemon juice
directions
- 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.
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