"Polvorones, Mexican wedding cakes or cookies, Russian tea cakes-call them what you like-these buttery, nutty chocolate snowball cookies by Bojon Gourmet author Alanna Taylor-Tobin are a little fussy, so be sure to use the dip-and-sweep measuring method if measuring by volume, or if you have a kitchen scale, use the weight measurements. Spiced Cocoa Polvorones Gluten-Free Recipe MAKES ABOUT 32 COOKIES"
"Uncooked dough can be wrapped and refrigerated for up to 3 days; baked cookies keep airtight for up to 3 days, and should be rolled again in powdered sugar just before serving. Photography Alanna Taylor-Tobin"
Spiced Cocoa Polvorones are gluten-free, buttery, nutty chocolate snowball cookies that combine cocoa and spices for a festive flavor. The cookies are slightly fussy to prepare, so accurate measuring is important; use the dip-and-sweep method when measuring by volume or use weight measurements on a kitchen scale. The recipe yields about 32 cookies. Uncooked dough can be wrapped and refrigerated for up to three days. Baked cookies keep airtight for up to three days and should be rolled again in powdered sugar just before serving to refresh their appearance and coating.
Read at Gffmag
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