September 25, 2015
At Christmas time, the people of Spain bake Polvorones. In Mexico wedding celebrations include Polvorones. Anytime of year, Polvorones always contain nuts and have a delicate, crumbly texture. For this Pecan Polvorones recipe, we fill them with Muscovado brown sugar and cream. Muscovado sugar, often produced on the island of Mauritius, and sometimes in the Philippines, is the rum making sugar. Thought to be for the poor man, it’s unrefined and sticky with molasses. In North America, Muscovado comes at a premium, but the floral, toffee and fruit flavours compensate for the expense. Add a sprig of savoury rosemary to accent the Polvorones. All-in-all, these great cookies will make you happy. Leave me your comments below.
This recipe comes from Alice Medrich’s wonderful book : Chewy Gooey Crispy Crunchy Melt in Your Mouth Cookies. The book is great. Her cookies are great. Having a copy of this book will inspire you. Buy it today.
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