Polvorones - Ecuadorian Cookies

Ingredients:

1/2 cup almonds

1 can sweetened condensed milk

2 eggs

3/4 cup unsalted butter, room temperature

3 cups all-purpose flour

1 tbsp. baking powder

confectioners' sugar, for dusting

Directions:

1. Preheat oven to 390 degrees.

2. Chop almonds until fine, using a food processor.

3. Combine sweetened condensed milk, eggs, and almonds with a mixer, beating at medium speed

4. Add 1/4 cup butter at a time, beating at medium speed, until ingredients are combined. Small bits of butter will be visual in the mixture

5. Add the flour, 1 cup at a time, at a low mixer speed.

6. Add baking powder at same low speed until combined. The dough will have a sticky consistency.

7. Roll a small quantity of dough between your flour-covered palms to form golf-ball size cookies.

8. Place the cookies a couple of inches apart on a baking sheet lined with parchment paper.

9. Bake in preheated oven for 10-12 minutes. The cookies will crack slightly on the top. Test doneness with a toothpick. If it comes out clean, the cookie is done.

10. While still warm, sprinkle the cookies with plenty of confectioner's sugar. Remember, the cookie itself is not very sweet, so this is how you determine the sweetness.

Recipe from: MultiCulti Cooking