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− | {{Wikifiedrecipe}} |
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− | ==Description== |
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+ | * 1 cup [[butter]] or [[margarine]] |
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− | [[Image:1060086015.jpg|thumb| |
+ | * [[Image:1060086015.jpg|thumb|300px|Polvorones]]½ cup sifted [[powdered sugar]] |
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− | * |
+ | * ⅛ teaspoon [[salt]] |
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+ | * [[powdered sugar]] |
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− | *1/8 teaspoon [[salt]] |
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− | *[[powdered sugar]] |
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== Directions == |
== Directions == |
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+ | # '''''Then add [[flour]] mixture to [[butter]] mixture, form dough, and refrigerate for at least 1 hour.''''' |
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− | + | # '''''Shape dough into 1 inch balls.''''' |
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− | + | # '''''Place on ungreased baking sheet.''''' |
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− | + | # '''''Bake in 325°F oven 20 to 25 minutes until lightly browned.''''' |
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− | + | # '''''Roll warm cookies in [[powdered sugar]].''''' |
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− | + | # '''''Cool on wire racks.''''' |
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− | ==See also== |
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[[Category:Venezuelan Desserts]] |
[[Category:Venezuelan Desserts]] |
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− | [[Category: |
+ | [[Category:Ethnic and Regional Cookies]] |
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[[Category:Pecan Recipes]] |
[[Category:Pecan Recipes]] |
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Latest revision as of 06:45, 6 February 2012
Ingredients
- 1 cup butter or margarine
- ½ cup sifted powdered sugar
- 1 teaspoon vanilla
- 2 cups all-purpose flour
- ½ cup finely chopped pecans
- ⅛ teaspoon salt
- powdered sugar
Directions
- Cream butter with the ½ cup of powdered sugar.
- Add vanilla.
- Combine flour, pecans and salt.
- Then add flour mixture to butter mixture, form dough, and refrigerate for at least 1 hour.
- Shape dough into 1 inch balls.
- Place on ungreased baking sheet.
- Bake in 325°F oven 20 to 25 minutes until lightly browned.
- Roll warm cookies in powdered sugar.
- Cool on wire racks.