Polvorones prepared con amor(with love)! I am always saying how baking is not my favorite thing, but I find myself wanting to do it more and more. It’s not the same as cooking a savory dish, where some nights you can just throw a few ingredients together and create a meal. Baking is not something you rush through. For this cookie I used my Polvorones recipe, and with a few adjustments a Valentine’s cookie was born. And I am never without a can or two of dulce de leche for when the mood strikes! Feliz Dia Del Amor y Amistad… Happy Valentine’s Day!
It’s good to stock the basics!
Whether it’s baking these buttery polvorones or preparing a spicy fresh salsa, I am always ready with basic ingredients in my pantry. All the sudden I get a craving for cookies and the thought of running to the market is not what I want to do! I do make it a habit to keep basic ingredients stocked for baking as well as for preparing savory dishes.
Start by measuring out all of your ingredients
Make sure your butter and other dairy products are at room temperature before starting. No stand mixer? An electric, hand held mixer will work just fine.
I am slowly switching over to using 100% butter(Irish butter) for my recipes. It doesn’t contain any water like most other brands. The recipes are even more rich and delicious!
Don’t be in a rush and mix in your ingredients gradually
Separate the dough into 2-4 equal portions depending on how many colors you will be mixing
Add coloring to suit your desired color of cookie
On occasion, I will leave the dough with a marbeled color, but that is optional
I enjoy working with the dark chocolate cocoa powder for my dessert recipes
Mix thoroughly to make sure the color is even
Chilling the dough makes rolling out the dough much easier
Invest in a few inexpensive cookie cutters
Con Amor Polvorones-Butter Cookies
Ingredients
- 1 1/2 cups unsalted butter at room temperature
- 1 ½ cups powdered sugar
- 1 large egg at room temperature
- 2 tsps vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3 cups of all-purpose flour
- 1-1 1/2 tsps Red food coloring
- 2 tbsps cocoa powder
- 1½ cups dulce de leche or nutella
Instructions
- In the bowl of the stand mixer, cream the butter with the powdered sugar on medium/high speed for 3-4 minutes. With the mixer on low, mix in the egg, vanilla, baking soda and salt. On low, mix the flour gradually. If dough is sticky, mix in a little more flour until it doesn't stick to your fingers anymore.
- If preparing all pink cookies, add several drops of red food coloring and mix on low until evenly colored. Add more coloring if you prefer a more intense pink color. If preparing half chocolate, divide the dough in half before adding any coloring. For chocolate, you will mix in 2 tbsps of cocoa powder until dough is evenly covered. Transfer colored dough to a section(separately) of plastic wrap and shape into a log. Cover and chill for 25-30 minutes.
- Preheat oven to 350 degrees F. Line two large baking sheets with parchment paper.
- On a flat, floured surface, roll out half of dough to about 1/3 inch thickness. Using a small heart shaped cookie cutter cut out as many hearts as you can. Make sure you use enough flour and that you don't roll the dough out too thin. Will make it easier for cutting out cookies. Transfer the cut outs to a parchment paper lined cookie sheet. Repeat with second dough ball.
- Bake in preheated oven for 13 to 15 minutes. Cool completely. Fill a pastry bag with 1½ cups of dulce de leche(or nutella) and pipe about 1½ tablespoons of dulce de leche onto flat (back) side of the cookies. Or you can use a small spoon. Stack the other cookie on top to make a sandwich. Leave as is or dust with powdered sugar. Yields up to 24 sandwiched cookies.
Notes
Reader Interactions
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Would Love to Hear From You