Guatemalan Polvorosas Recipe
The Guatemalan Polvorosas Recipe is a traditional dessert that has been enjoyed by locals for generations. The flavors of the Polvorosas are simple yet satisfying.
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Servings: 8 Servings
Calories: 401 kcal
Equipment
- Mixing bowl: Used to combine ingredients and mix the dough.
- Electric mixer or wooden spoon: Used to cream the butter and sugar together.
- Sifter: Used to sift the dry ingredients together.
- Baking sheets: Used to place and bake the Polvorosas in the oven.
- Parchment paper: Lined on the baking sheets to prevent sticking.
- Wire racks: Used to cool the Polvorosas after baking.
- Serving plate: Transferred Polvorosas for presentation.
- Airtight container: Used to store any leftover Polvorosas.
Ingredients
- 2 cups all-purpose flour
- 1 cup unsalted butter ,softened
- 1/2 cup granulated sugar plus extra for dusting
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 4 egg yolks large
- 1/2 teaspoon cinnamon
- 1/4 cup milk
- pinch salt
Instructions
Preheat the oven:
- a. Preheat the oven to 350°F (175°C).
- b. Ensure the oven rack is positioned in the center.
- c. Make sure the oven is fully heated before proceeding.
Cream the butter and sugar:
- a. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- b. Use an electric mixer or a wooden spoon for this step.
- c. Continuously beat the mixture until well combined and smooth in texture.
- d. The butter and sugar should be thoroughly mixed for optimal results.
- e. This step helps create a creamy and sweet base for the Polvorosas.
Add the egg yolks and vanilla extract:
- a. Add the egg yolks, one at a time, to the butter-sugar mixture.
- b. Mix well after each addition to ensure they are fully incorporated.
- c. Stir in the vanilla extract to enhance the flavor.
- d. Incorporating the yolks and vanilla adds richness and a pleasant aroma to the dough.
- e. Mix until the mixture is well blended and the vanilla is evenly distributed.
Sift and combine dry ingredients:
- a. In a separate bowl, sift together the all-purpose flour, baking powder, cinnamon, and salt.
- b. Gradually add the dry ingredients to the butter-sugar mixture.
- c. Mix gently to avoid overworking the dough.
- d. Ensure all dry ingredients are evenly distributed within the mixture.
- e. Combining the dry ingredients separately helps ensure uniformity in the dough.
Incorporate the milk:
- a. Slowly pour in the milk, a little at a time, while continuing to mix the dough.
- b. Stir until the dough becomes smooth and slightly sticky.
- c. Add the milk gradually to achieve the desired consistency.
- d. The milk binds the dough and contributes to its texture and moisture.
- e. Mix until the dough is well combined and holds together.
Shape the dough:
- a. Divide the dough into 8 equal portions.
- b. Roll each portion into a ball between your palms.
- c. Flatten the balls slightly to create a round cookie shape.
- d. Ensure each portion is of similar size for consistent baking.
- e. Shaping the dough into round cookies ensures even baking and a uniform appearance.
Place on baking sheets:
- a. Line baking sheets with parchment paper.
- b. Arrange the shaped dough on the prepared baking sheets.
- c. Leave some space between the cookies to prevent them from sticking together.
- d. Position the cookies evenly on the baking sheets.
- e. The parchment paper prevents the cookies from sticking and makes cleanup easier.
Bake the Polvorosas:
- a. Place the baking sheets in the preheated oven.
- b. Bake for approximately 15 minutes or until the edges of the cookies turn golden brown.
- c. Monitor the baking process to prevent overbrowning.
- d. Rotate the baking sheets halfway through for even baking.
- e. The baking time ensures the cookies are cooked through and have a golden, crispy exterior.
Dust with sugar:
- a. While the cookies are still warm, sprinkle them generously with granulated sugar.
- b. Ensure the sugar covers the entire surface of each cookie.
- c. Allow the cookies to cool before handling them further.
- d. The sugar adds sweetness and a touch of crunch to the Polvorosas.
- e. Letting the cookies cool allows the sugar to set and adhere properly.
Serve and enjoy:
- a. Once the Polvorosas have cooled, transfer them to a serving plate.
- b. These delightful treats can be enjoyed as a snack, dessert, or with a cup of coffee or tea.
- c. Share them with friends and family or savor them on your own.
- d. Store any leftovers in an airtight container to maintain their freshness.
- e. The Polvorosas are best consumed within a few days for optimal taste and texture.
Notes
Soften the butter in advance to make creaming easier.
Use room temperature eggs for better incorporation into the dough.
Sift the dry ingredients for a smoother texture in the dough.
Chill the dough in the refrigerator for a short time before shaping to make it easier to handle.
Lightly flour your hands when shaping the dough to prevent sticking.
Use a cookie scoop or ice cream scoop for evenly sized portions of dough.
Nutrition
Calories: 401kcal | Carbohydrates: 37g | Protein: 5g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 159mg | Sodium: 64mg | Potassium: 63mg | Fiber: 1g | Sugar: 13g | Vitamin A: 852IU | Vitamin C: 0.01mg | Calcium: 63mg | Iron: 2mg
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