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Cherry & Pistachio Polvorones

Submitted by: Janice McNeely, Illinois Electric Cooperative
Course Cookies
Servings 80 cookies


  • 2 cups (4 sticks) unsalted butter room temperature
  • 1 cup powdered sugar plus 1-14 cups for coating
  • 2 tablespoons pure vanilla extract
  • 1 teaspoon salt
  • 1 cup shelled unsalted pistachios, about 4 ounces chopped
  • 1 cup dried tart cherries or dried cranberries
  • 3-1/3 cups cake flour sifted
  • 1-2/3 cups all-purpose flour sifted


  • Preheat oven to 350 F. Line 3 baking sheets with parchment paper.
  • Using an electric mixer, beat butter and 1 cup powdered sugar in large bowl until light and fluffy. Mix in vanilla and salt, then pistachios and cherries. Stir in flours, do not overmix.
  • Working with one baking sheet at a time, shape dough into tablespoon sized balls and place on prepared sheet, spacing 1 inch apart.
  • Bake until bottoms just begin to turn golden brown, 15-16 minutes. Let cool on sheet 10 minutes. Repeat with remaining dough.
  • Meanwhile, place remaining powdered sugar in medium bowl. Working with 5 or 6 warm cookies at a time, gently coat in sugar. Transfer cookies to a piece of parchment paper to cool completely. Repeat with remaining cookies.


Makes approximately 80 cookies