Description
Bring the nostalgic flavors of a traditional Mexican panaderia into your home with these vibrant, crumbly polvorones. These classic sugar cookies feature a unique melt-in-your-mouth texture and signature cracked tops that make them as beautiful as they are delicious.
Ingredients
- All-purpose flour
- Baking soda
- Baking powder
- Kosher salt
- Vegetable shortening or lard
- White granulated sugar
- Pure vanilla extract
- Large eggs
- Gel food coloring
- Cane sugar
Instructions
- In a large bowl, whisk together the all-purpose flour, baking soda, baking powder, and kosher salt until well combined.
- In a stand mixer, beat the shortening, white granulated sugar, and vanilla extract on medium speed for two minutes until light and fluffy.
- Add the eggs one at a time, beating after each addition, then gradually mix in the dry ingredients on low speed until a dough forms.
- Divide the dough and mix in gel food coloring if desired; wrap in plastic and refrigerate for one hour to set the texture.
- Preheat your oven to 350ºF (175ºC) and line a baking sheet with parchment paper.
- Scoop 1/4 cup sized balls of dough, roll them in cane sugar, place on the sheet, and flatten slightly with a measuring cup.
- Bake for 12-14 minutes until set but not browned; cool on the pan for five minutes before transferring to a wire rack.
Notes
For the best texture, ensure your shortening is at room temperature before creaming, and never skip the chilling step as it prevents the cookies from spreading too thin. If you prefer a more traditional flavor, try using lard instead of shortening and add a hint of anise extract for a spicy floral note.
- Prep Time: 1 hour 15 mins
- Cook Time: 14 mins
- Category: Dessert
- Method: Baking
- Cuisine: Mexican