Con Amor Polvorones-Butter Cookies
Take a basic buttery polvoron recipe and make it extra special for Valentine's Day!
Servings 48 single 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
Note: If you do not have a pastry bag, use a plastic storage bag and just cup the tip with scissors to pipe onto cookie. You could make larger cookies and simply dust them with powdered sugar. Or you can dredge the warm cookies in a sugar/cinnamon mixture. The cookie cutter I used for the sandwiched cookies is about 1½ inches across.