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Venezuelan Polvorosas: homemade recipe

Venezuelan Polvorosas are delicate, crumbly cookies that melt in your mouth and are rich in tradition and flavor. These delightful treats are a cherished part of Venezuelan culinary heritage, often enjoyed during festive seasons and family gatherings. The name “Polvorosas,” which translates to “dusty” or “powdery,” aptly describes their tender, sandy texture.

To begin creating these delectable cookies, the oven is preheated to a warm 350°F (175°C). In a large mixing bowl, all-purpose flour is combined with powdered sugar, a dash of ground cinnamon, and a pinch of salt, blending them thoroughly to ensure a uniform mix. The real magic begins when vegetable shortening or lard is added, transforming the dry ingredients into a coarse crumbly mixture with the help of a pastry cutter or hands.

A splash of vanilla extract is then incorporated, bringing the dough together, which remains crumbly but cohesive when pressed. This unique texture is key to achieving the classic Polvorosas consistency. Small balls of dough, about an inch in diameter, are rolled and placed on an ungreased baking sheet. Gentle flattening ensures these balls form little discs, ready for baking.

The cookies are baked for about 15-18 minutes, just until their edges start turning a light golden brown. This careful baking process ensures the cookies remain firm yet tender. After a brief cooling period on the baking sheet, they’re transferred to a wire rack to cool completely, developing their signature crumbly texture.

Interestingly, Polvorosas’ characteristic crumbly texture is both a challenge and a delight, making them a unique offering amongst global cookies. Their simplicity is deceptive, as the meticulous balance of ingredients and texture is what sets them apart. In every bite, you get a taste of Venezuelan warmth and culinary tradition, making Polvorosas a true gem of their cuisine.

Ingredients

2 cups all-purpose flour
1 cup powdered sugar
1 cup vegetable shortening or lard
1 tsp ground cinnamon
1/4 tsp salt
1 tsp vanilla extract

Directions

1. Preheat your oven to 350°F (175°C).
2. In a large mixing bowl, combine the all-purpose flour, powdered sugar, ground cinnamon, and salt. Mix well to ensure everything is evenly distributed.
3. Add the vegetable shortening or lard to the dry ingredients. Use a pastry cutter or your hands to work the shortening into the flour mixture until it resembles coarse crumbs.
4. Add the vanilla extract and continue to mix until the dough begins to come together. It will be crumbly but should hold its shape when pressed.
5. Roll the dough into small balls, about 1 inch in diameter, and place them on an ungreased baking sheet, spacing them about 1 inch apart.
6. Use the bottom of a glass or your fingers to gently flatten each ball of dough into a small disc.
7. Bake in the preheated oven for 15-18 minutes, or until the edges are just beginning to turn golden. The cookies should be firm but not hard.
8. Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

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