Hojicha Polvorones

With its naturally sweet taste, smoky flavor, and subtle notes of cocoa, hojica powder is the perfect match for a variety of baked goods. In polvarones, a popular Mexican shortbread cookie, the Japanese ingredient is introduced in both the cookie dough and rolling sugar for more meaningful flavor impact.  

Ingredients

Procedure

Prep

1. In bowl of stand mixer, beat butter on medium speed until light and fluffy. Add 1/2 cup of the confectioners’ sugar, vanilla, 1/2 teaspoon hojicha powder, 1/4 teaspoon of the cinnamon and ground ginger; beat until well blended. Stir in flour and pecans.
2. Shape dough into 1-inch balls. Place on sheet tray. Wrap with plastic and hold refrigerated or frozen for service.
3. In a bowl, mix remaining 1 1/2 cups confectioners’ sugar and 1/4 teaspoon cinnamon. Hold ambient until ready to bake off cookies.

Service

1. Heat oven to 350ºF. Arrange cookie dough 1-inch apart on ungreased cookie sheets. Bake 15 minutes. Remove from baking sheets and immediately roll hot cookies in confectioners’ sugar mixture. Place cookies on wire racks to cool.
2. When cool, roll cookies in sugar mixture again. Lightly dust tops of cookies with additional hojicha powder to serve.