Pepita Polvorones
Servings: 24 cookies
ChefJohn bakes these with his teen students in our World Cuisine classes. Similar to a French sable with a hint of a Mexican wedding cookie, these buttery, melt-in-your-mouth cookies bake up like any slice-and-bake variety from your fridge or freezer.
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Ingredients
- 1 cup Pepitas green pumpkin seeds, 112g
- 8 oz Unsalted butter 224g
- 1/2 cup Granulated white sugar 100g
- 2/3 cup Powdered sugar 80g
- 2 Large egg yolks
- 1 tsp Vanilla extract
- 2 cups All purpose flour 240g
- 1 tsp Kosher salt
Instructions
- Line two cookie sheets with parchment paper. Spread the pepitas in an even layer on one of the sheets and toast in the oven for 5 to 7 minutes or until fragrant. Remove from the oven and set aside to cool.
- Cream butter and granulated sugar together until light and fluffy. Beat in the egg yolks and vanilla. Add flour and mix until you have stiff, uniform dough.
- Coarsely chop ¾ of the cooled pepitas, reserving the rest for garnish. Fold the chopped seeds into the dough to gently work the pepitas throughout. Place finished dough on a large sheet of parchment paper and shape into a log approximately 2-3 inches in diameter. Wrap and refrigerate until firm, at least 2hours.
- Once the dough is chilled through and you are ready to bake your cookies, preheat oven again to 350 F. Slice the dough log into 1/2" thick slices, press the slices into the remaining pepitas and place cookie sheets.
- Bake for a little over 20 minutes; finished cookies will be firm and just turning light golden brown on the bottoms.
