Polvorones de Naranja - Orange Shortbread Cookies
"The Moors first planted oranges in the region of Andalusia, Spain over 800 years ago. Now the word Valencia conjures up images of Spanish citrus. In the US, Valencia oranges are known for their juiciness."
Original is 24 servings
Ingredients
Nutritional
- Serving Size: 1 (30.1 g)
- Calories 80.4
- Total Fat - 1.1 g
- Saturated Fat - 0.4 g
- Cholesterol - 2.7 mg
- Sodium - 3200.1 mg
- Total Carbohydrate - 16.4 g
- Dietary Fiber - 0.2 g
- Sugars - 10.4 g
- Protein - 1.3 g
- Calcium - 4.1 mg
- Iron - 0.2 mg
- Vitamin C - 0 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Preheat the oven to 325° F. Line two baking sheets with parchment paper.
Step 2
In a large bowl, cream the butter and sugar together until light and fluffy. Mix in the orange blossom water. Add the flour and walnut meal to the bowl and beat until coarse pebbles form and no dry spots remain—it will look crumbly. Use your hands to press the crumbs together into a ball of dough.
Step 3
Use a 1 tablespoon scoop to portion dough, rolling each one into a ball and placing it on the cookie sheet, leaving at least an inch of space between each. Slide into preheated oven and bake until just golden, 18-20 minutes.
Step 4
Transfer to a wire rack to cool. Once they have cooled completely, roll them in the powdered sugar, if desired.
Tips
No special items needed.
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