Puerto Rican Polvorones (cookie dessert)?

Question

Can anyone give me facts about the history of PUERTO RICAN Polvorones??? I can't find anything online. I already have the ingredients, but I need a little more information...

(I emphasized Puerto Rican Polvorones because there are different types of Polvorones)

Answer 1

I found some of the history of the polvorón on wikipedia:

Sweets - Sweets are common in Puerto Rican cuisine. During the holidays, the most popular are deserts such as Arroz con Dulce (sweet rice pudding), Budín de Pan (bread pudding), Barriguitas de Vieja (deep-fried sweet pumpkin fritters), Tembleque (coconut pudding), Flan (egg custard), Bizcocho de Ron (rum cake), Mantecaditos (manteca=lard; shortbread cookies), POLVORONES(pólvora=gunpowder, another crunchy cookie with a dusty sweet cinnamon exterior), Ajónjoli (a toasted sesame seed bar bound together by honey), Mampostiales (mampostería=an early form of concrete, used in the forts of Old San Juan; a very thick, gooey candy bar of caramelized brown sugar and coconut chips, challenging to chew and with a strong, almost molasses-like flavor), Dulce de Leche (milk caramel pudding), Pastelillos de Guayaba (guava pastries), Besitos de Coco (coconut kisses), Tarta de Guayaba (guava tarts), and Tortitas de Calabaza (pumpkin tarts).

Ingredients:

(makes about 60 1-inch cookie balls)

2 cups wheat flour, sifted

2/3 cup sugar

1/2 cup cooking oil

1 egg at room temperature

2 tbsp butter, softened

pinch of salt



Directions:

  Blend sugar slowly into the oil. Add the egg, salt and butter and blend thoroughly. Blend the flour in, slowly and thoroughly.

Roll the resulting dough into 1-inch balls and place in an ungreased cookie sheet, flattening each ball slightly with the palm of your hand.

Bake in a preheated oven at 350 degrees Farenheit for 10 minutes.

Serve warm as dessert or as a treat anytime throughout the day. In the rare event that they are not devoured immediately, Polvorones will keep in a cookie jar for several days.

Answer 2

PUERTO RICAN Polvorones

Ingredients:

(makes about 60 1-inch cookie balls)

2 cups wheat flour, sifted

2/3 cup sugar

1/2 cup cooking oil

1 egg at room temperature

2 tbsp butter, softened

pinch of salt



Directions:

Blend sugar slowly into the oil. Add the egg, salt and butter and blend thoroughly. Blend the flour in, slowly and thoroughly.

Roll the resulting dough into 1-inch balls and place in an ungreased cookie sheet, flattening each ball slightly with the palm of your hand.

Bake in a preheated oven at 350 degrees Farenheit for 10 minutes.

Serve warm as dessert or as a treat anytime throughout the day. In the rare event that they are not devoured immediately, Polvorones will keep in a cookie jar for several days.

Answer 3

omg! lol

my ex bf who is Filipino introduced me to Polvorones!!!!!!

These things are sweet and taste so d**n good!

I'm sure they are very sweet and fattening though.

Kinda have a creamy and coconut taste to it.  

Sometimes there are nuts inside too.  Small and candy shaped snacks, but very easy to chew and swallow.

mmm.

Answer 4

Recipe for Puerto rican Polvorones

INGREDIENTS:

1 egg yolk 1/2 cup sugar 1/2 cup (1 stick) butter

1 teaspoon almond extract 1-1/2 cups all-purpose flour  

    

  

1 Preheat the oven to 350 F. Beat the egg yolks, sugar, butter, and almond extract in a large bowl. Blend in the flour a little at a time. Shape a tablespoon of dough into a ball. Repeat with the remaining dough. Place the cookies on an ungreased cookie sheet. Bake for 20 minutes, or until light golden brown.