Mexican Shortbread Cookies (Polvorones)


Hello again!

Very busy these days, of course, and living in a sleep-deprived haze, but I've made a resolution to start September off with a non-baby-related-food-blog-post! Officially.

It's almost been six weeks, after all. That baby stuff is so July.


So here we are. It is September, and I was sad to note this morning that the temperatures have cooled significantly. Could this be the end of Oregon's legendary two week summer?

I guess so.

And we only just got a fan.


The bad news is it's harder to keep a baby warm than to keep one cool.

Oh no! Baby talk crept back in! Must focus!

Let's just talk about the food.

(this is what happens when you dip these cookies in milk, only in your cup)

Have you heard of polvoron?

It is a kind of cookie. A Mexican kind of cookie. Let me describe it to you.

Its name means "dusty" in Spanish, and its texture explains why. It's something like shortbread (in flavor and ingredients, if not method), but...softer. Crumblier. You know the outside part of a pecan sandy? Flaky and buttery and dissolves on your tongue? It's like that.


Here's the shocking part. It isn't cooked. Well, the flour is cooked.

Did you hear me? YOU COOK THE FLOUR! But not the rest of the cookie. Did I just blow your minds? Because I did mine.

Anyway. Make them! They are very easy, and very delicious, and very worth it. Don't dip them in milk though, they will simply...dissolve.

Polvorones (Mexican Shortbread Cookies)

adapted from Foodiva's Kitchen

2 cups all purpose flour
1 cup powdered milk
1 cup powdered sugar
1 cup melted butter

Sieve the flour into a thick-bottomed, non stick pan and toast on medium heat, stirring constantly, until flour turns light brown. Transfer the roasted flour to a bowl right away to prevent further cooking.

Add powdered milk and sugar into the mixing bowl, and stir to mix. Then add the melted butter, mix with a spoon and press the flour to ensure there are no lumps.

Take a polvoron mold, fill it with the polvoron mixture by pressing down on the flour until it is fully filled. Press down hard to compact the mixture before releasing it from the mold (I do not possess a polvoron mold. I used a jar lid and a spatula to press it. Because that is how we do it when the baby is crying).

Ta da!

5 comments:

LynnieBee said...

mmmmmmmm, they look crumblylicious :) Oh, for a tall glass of cold milk :)

Cakebrain said...

Gee i never heard of these cookies before! Sounds yummy!

Kris Ngoei said...

Baby talk is welcome at any time :-)

I have to try this uncooked cookies, it is officially one of the delicious and easy cookies on my baking list, thanks for sharing this crumbly delish !

jeannesioux said...

"Because that is how we do it when the baby is crying."

I love your writing, Anna!

a. maren said...

thanks for dropping by my friends! i love you guys.