Looking for a cookie recipe that is egg-free or not super sweet and nutty? Then you must try this recipe! This recipe makes 30-35 cookies. To make it you will need:
1 cup of unsalted butter
1/2 cup of sugar
2 1/2 cups of flour (you can change it with awroot flour for a gluten free version of this cookie)
1 tablespoon of vanilla extract (I love the taste but you can use 1 teaspoon if you do not love the taste)
1/2 cup of almonds
1 tablespoon of rum (this is optional but makes them taste even better, yum yum)
1/2 cup of confectioners sugar
I was making sweets for a party and a friend asked for me to make Polvorones which is what Dominican people call Mexican Wedding Cookies.. I realized I should share this cookie because is the egg-free and could be gluten free as well.. So here goes the recipe..
Pre-heat the oven to 350 degrees.
In a medium bowl, first cream the butter for about 3-4 minutes and then add the sugar and cream for another 3-4 minutes.
In the meantime, toast the almonds and chopped them either by hand or using a hand processor. I also sifted the flour.
Once the butter and sugar are creamed, add the vanilla and slowly start to blend in the flour and almonds. Let the mixture firm up in the fridge for about an hour.
Shape the dough into small bolls and place on a baking sheet with parchment paper. You can place them relatively close to each other because they do not grow much in size.
Bake them for 13-15 minutes. Let them cool on wire racks and once they are cool, roll them in confectioners’ sugar. These are perfect with tea because they are not super sweet!