Polvorones Sevillanos (Mexican Cookies)

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READY IN: 25mins
YIELD: 60 cookies
UNITS: US

INGREDIENTS

Nutrition
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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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