Polvorones (Powder Cookies)

Sift the flour before measuring for this recipe.

Cream the butter and sugar thoroughly before adding the flour and vanilla.

Use real butter for the best flavor. Margarine contains a higher water content and won't work as well.

Dust the cookies generously with confectioners' sugar for the classic Polvorones look.

Let the cookies cool slightly on the baking sheet before transferring to a wire rack to prevent breaking.

Handle the cookies gently as they are delicate and can crumble easily.

Try adding finely chopped nuts like pecans or almonds.

Bake in batches to avoid overcrowding the oven so they bake evenly.

Always preheat the oven for consistent baking results.

Serve these delicate cookies with coffee or tea.

Can I use a different type of sugar instead of confectioners' sugar?

Confectioners' sugar (powdered sugar) is recommended for its fine texture, which is key to the texture of Polvorones.

Why do I need to chill the dough?

Chilling the dough makes it easier to handle and helps the cookies maintain their shape while baking.

Can I add any flavors or spices to the dough?

Yes, you can add flavors like almond extract, lemon zest, or spices like cinnamon or nutmeg.

How thick should I roll out the dough?

Roll the dough to about 1/4-inch thickness, this will provide the correct "doneness" of the cookies when baked.

Can I use parchment paper instead of greasing the cookie sheets?

Yes, using parchment paper is a great non-stick alternative.

What can I do if the dough is too crumbly?

If the dough is too crumbly, add a little more butter or a few drops of water to bring it together.

How do I know when the cookies are done baking?

The cookies are done when they are set and just beginning to turn golden around the edges.

Can I use a cookie cutter to shape the cookies?

Yes, you can use cookie cutters to create different shapes.

How should I store the baked cookies?

Store them in an airtight container at room temperature for up to a week.

Can I freeze the unbaked dough?

Yes, you can freeze the dough wrapped tightly in plastic wrap for up to 3 months. Thaw the dough overnight in the refrigerator then proceed with the forming and baking instructions.