15 minutes preparation - 20 minutes cooking
Using an electric mixer, beat the butter in a large bowl until light and fluffy. Add the sugar and beat until well blended. Beat in the flour, and then the ground and chopped walnuts. Wrap in plastic and chill until cold, about 30 minutes.
Preheat oven at 170°C. Roll the dough by 2 teaspoonfuls between your palms into balls. Arrange the balls on a large baking sheet.
Bake the cookies until golden brown on the bottom and just pale golden on top, about 18 minutes. Cool the cookies for 5 minutes on the baking sheet. Toss the warm cookies in the powdered sugar.
You can enjoy the polvorones with a home made Christmas compote: Just place the fruit (Pineapple, apple or any other fruit) with cinnamon and orange zest in a small saucepan and bring to medium heat. Once bubbling, reduce heat slightly and use a wooden spoon to muddle and mash the fruit. Continue cooking over medium-low heat for 10-12 minutes, occasionally mashing fruit to combine. Remove from heat and transfer to a clean jar or container to cool thoroughly. Store in the fridge and reheat to serve!
- 230 g butter
- 100 g sugar
- 280 g all purpose flour
- 70 ground walnuts
- 125 g chopped walnuts
- Powder sugar for dusting