Hojicha Polvorones

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

Ingredients

Procedure

Prep

1. In bowl of stand mixer, beat butter on medium speed until light and fluffy. Add 1/2 cup (125 ml) of the confectioners’ sugar, vanilla, 1/2 teaspoon (2 ml) hojicha powder, 1/4 teaspoon (1 ml) of the cinnamon and ground ginger; beat until well blended. Stir in flour and pecans.
2. Shape dough into 1-inch (2 1/2-cm) 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 (375 ml) confectioners’ sugar and 1/4 teaspoon (1 ml) cinnamon. Hold ambient until ready to bake off cookies.

Service

1. Heat oven to 350ºF (180°C). Arrange cookie dough 1-inch (2 1/2-cm) 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.