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Polvorosas
Venezuelan polvorosas are delicate, crumbly, buttery shortbread cookies that practically melt in your mouth. They are a beloved traditional treat, perfect with coffee or tea.
๐ง ์ฌ๋ฃ
- 2 cups (250g) All-purpose flour
- 200g Unsalted butter
- 1/2 cup (60g) Powdered sugar (confectioners' sugar)
- 1 teaspoon Vanilla extract
- 1/4 teaspoon Salt
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
In a large bowl, cream together the softened butter and powdered sugar using an electric mixer or a sturdy whisk. Beat until the mixture is light, pale, and fluffy, resembling a smooth paste. This should take about 3-5 minutes.
โฑ๏ธ 3-5 minutes - 2
Add the sifted flour, vanilla extract, and salt to the butter-sugar mixture. Mix on low speed or with a spatula until just combined. The dough will be very crumbly and may not fully come together into a cohesive ball โ this is normal and desired for the cookie's texture.
โฑ๏ธ 3-5 minutes - 3
Gently press the crumbly dough together with your hands. You can either roll small portions into balls about 1 inch (2.5 cm) in diameter, or shape them into small crescents. Place the formed cookies onto baking sheets lined with parchment paper, leaving about 1 inch (2.5 cm) between them.
โฑ๏ธ 10-15 minutes - 4
Preheat your oven to 170ยฐC (340ยฐF). Bake the cookies for 12-15 minutes, or until the edges are lightly golden brown and the centers are set but not deeply colored. They should still appear pale. Be careful not to overbake, as they will continue to firm up as they cool.
โฑ๏ธ 12-15 minutes - 5
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes. While still warm, carefully transfer them to a wire rack. Generously dust the warm cookies with additional powdered sugar. They are best enjoyed once they have cooled completely.
โฑ๏ธ 5 minutes cooling on sheet
๐ก ์ ๋ฌธ๊ฐ ํ
- โThe dough is intentionally crumbly; do not be tempted to add more liquid. Press it together firmly to shape.
- โWatch the cookies closely during baking; they brown quickly and should only be lightly golden.
- โDusting with powdered sugar while the cookies are still warm helps the sugar adhere better.
- โFor a finer texture, sift the flour twice.
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์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Add 1/2 teaspoon of ground cinnamon to the dry ingredients for a spiced version.
- Mix in 1/4 cup of finely chopped toasted nuts (like almonds or pecans) with the flour.