Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 tsp (6g) | 0 |
| Wheat | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 cups wheat flour, sifted
- 2/3 cup sugar
- 1/2 cup cooking oil
- 1 egg at room temperature
- 2 tbsp butter, softened
- pinch of salt
Directions
Blend sugar slowly into the oil. Add the egg, salt and butter and blend thoroughly. Blend the flour in, slowly and thoroughly.
Roll the resulting dough into 1-inch balls and place in an ungreased cookie sheet, flattening each ball slightly with the palm of your hand.
Bake in a preheated oven at 350 degrees Farenheit for 10 minutes.
Serve warm as dessert or as a treat anytime throughout the day. In the rare event that they are not devoured immediately, Polvorones will keep in a cookie jar for several days.
Category:Puerto Rican Recipes
Category:Puerto Rican Desserts