Pistachio & Cherry Polvorones
- 30m Prep Time
- 16m Cook Time
- 1h 5mReady In
These pistachio and cherry polvorones are buttery cookies coated in powdered sugar, similar to Mexican wedding cookies. Chopped pistachios and dried tart cherries add texture and flavor.
Ingredients
- 473 ml unsalted butter at room temperature
- 237 ml confectioners’ sugar
- 296 ml confectioners’ sugar for coating
- 29.6 ml pure vanilla extract
- 4.93 ml kosher salt
- 237 ml shelled unsalted pistachios chopped
- 237 ml dried tart cherries or dried cranberries
- 788 ml cake flour sifted
- 395 ml all-purpose flour sifted
Nutrition (per serving, estimated)
Estimated based off 4 of 9 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 5.75 mg
- Iron: 1.2 mg
- Magnesium: 3.64 mg
- Phosphorus: 20.1 mg
- Potassium: 23.6 mg
- Zinc: 0.13 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 237 ml confectioners’ sugar
- 29.6 ml pure vanilla extract
- 4.93 ml kosher salt
- 237 ml dried tart cherries or dried cranberries
Prepare
- 473 ml unsalted butter, at room temperature
- 296 ml confectioners’ sugar, for coating
- Chop 237 ml shelled unsalted pistachios
- 788 ml cake flour, sifted
- 395 ml all-purpose flour, sifted
Let's Cook
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Step 1.
Preheat the oven to 350°F. Line 3 baking sheets with parchment paper.
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Step 2.
In a large bowl, using an electric mixer on medium speed, beat 2 cups (4 sticks) unsalted butter at room temperature with 1 cup confectioners' sugar until light and fluffy, about 3 minutes.
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Step 3.
Mix in 2 tablespoons pure vanilla extract and 1 teaspoon kosher salt, then stir in 1 cup chopped shelled unsalted pistachios and 1 cup dried tart cherries or dried cranberries.
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Step 4.
Stir in 3⅓ cups sifted cake flour and 1⅔ cups sifted all-purpose flour until just combined; do not overmix.
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Step 5.
Working with one baking sheet at a time, shape the dough into tablespoon-size balls and place them on the prepared sheet, spacing 1 inch apart.
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Step 6.
Bake until the bottoms just begin to turn golden brown, 15 to 16 minutes. Let the cookies cool on the baking sheet for 10 minutes.
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Step 7.
While the cookies are baking or cooling, place the remaining 1¼ cups confectioners' sugar in a medium bowl.
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Step 8.
Working with 5 or 6 warm cookies at a time, gently coat them in the sugar. Transfer the coated cookies to a piece of parchment paper to cool completely.
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Step 9.
Repeat the shaping, baking, and coating steps with the remaining dough and sugar.