RECIPE: polvorones sev1llanos (powdered sugar cookies)
This weekend, I'll be making some truffles and a few of our favorite cookies. My oldest son's favorite cookie is a powdered sugar cookie that I've been making since 1996, a recipe that was given to me by his Spanish teacher.
(Powdered Sugar Cookies)
These typical Spanish holiday cookies are of Arab origin, but just about every country in the Western world has some version of a sugar cookie. Sevilla is famous for its cookies, bur they are also found throughout Spain. The Spanish sometimes serve these cookies in the afternoon to guests, accompanied by a glass of anisette liqueur.
Makes about 20 cookies
1/2 pound sweet butter, at room temperature
1 egg yolk
1 tablespoon powdered sugar
1 tablespoon brandy, preferably Spanish brandy, or Cognac
2 cups flour
1/2 teaspoon cinnamon
About 2 cups powdered sugar, sifted, for dusting
Cream the butter with an electric beater until light colored and fluffy. In a
small cup, mix together the egg yolk and the tablespoon of powdered sugar.
Stir in the brandy. Beat this mixture into the creamed butter.
Sift the flour with the cinnamon. Gradually incorporate the flour with a spatula or a wooden spoon into the butter mixture. The dough should be slightly sticky. With floured hands shape the dough into ovals, about 2 inches long and 1/2 inch high. Place on an ungreased cookie sheet. Bake at 300Â° F for about 30 minutes. The cookies should not brown. Cool slightly 2-3 minutes.
Sift the powdered sugar onto a sheet of wax paper. Roll the warm cookies
carefully in the sugar, coating them lightly on all sides. Cool the cookies
completely, then dust heavily with more powdered sugar. To serve, you may
place the cookies in miniature paper cupcake liners.