Polvorones Dust Balls
These cookies have many names: Butterballs, Russian Teacakes, etc. In New Mexico, they are "Polvorones" which is Spanish for "Dust Balls".
Yield
1 batchPrep
20 minCook
20 minReady
60 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
butter
|
|
| ½ | cup |
powdered sugar
|
|
| ½ | teaspoon |
salt
|
|
| 2 | cups |
all-purpose flour
|
|
| 1 | cup |
almonds
or pecans, finely chopped |
*
|
| 1 | tablespoon |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
butter
|
|
| 118 | ml |
powdered sugar
|
|
| 2.5 | ml |
salt
|
|
| 473 | ml |
all-purpose flour
|
|
| 237 | ml |
almonds
or pecans, finely chopped |
*
|
| 15 | ml |
vanilla extract
|
|
Directions
Cream butter; then cream in sugar and salt until light and fluffy.
Add nuts and vanilla, blend in flour gradually and mix thoroughly.
Shape into balls or crescents, using walnut-sized lump of dough for each.
Bake on ungreased cookie sheet at 325 degrees for 15 to 20 minutes, until bottom is just beginning to brown.
Cool slightly, then roll in more powdered sugar.
