📝 About This Recipe
Polvorones are a beloved staple of the Mexican panadería, known for their irresistible 'crumbly' texture that melts the moment it hits your tongue. These vibrant, tri-colored or single-hued shortbread cookies are traditionally made with vegetable shortening to achieve that signature sandy consistency (polvo means 'dust' in Spanish). Infused with a hint of cinnamon and bright citrus, they represent the warm, comforting soul of Mexican sweet breads.
🥗 Ingredients
The Dough Base
- 4 cups All-purpose flour (sifted)
- 1 1/4 cups Vegetable shortening (at room temperature; traditional for texture)
- 1 cup Granulated sugar
- 1 teaspoon Baking soda
- 1/2 teaspoon Baking powder
- 1/2 teaspoon Salt (fine sea salt)
Aromatics and Binding
- 2 pieces Large eggs (at room temperature)
- 1 tablespoon Vanilla extract (Mexican vanilla preferred)
- 1/2 teaspoon Ground cinnamon (Ceylon cinnamon for authenticity)
- 1 tablespoon Orange zest (finely grated)
Coloring and Finish
- 2-3 drops Pink food coloring (gel-based works best)
- 2-3 drops Yellow or Orange food coloring (gel-based)
- 1/4 cup Extra granulated sugar (for coating the tops)
👨🍳 Instructions
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1
Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats to prevent sticking.
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2
In a large mixing bowl or the bowl of a stand mixer, cream together the vegetable shortening and 1 cup of granulated sugar until the mixture is light, fluffy, and smooth (about 3-4 minutes).
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3
Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl to ensure everything is incorporated.
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4
Stir in the vanilla extract and the freshly grated orange zest until fragrant.
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5
In a separate medium bowl, whisk together the sifted flour, baking soda, baking powder, salt, and ground cinnamon.
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6
Gradually add the dry ingredients to the shortening mixture. Mix on low speed just until a soft, slightly crumbly dough forms. Do not overwork the dough or the cookies will be tough.
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7
Divide the dough into three equal portions. Leave one portion plain (off-white). To the second portion, knead in a few drops of pink food coloring. To the third, knead in the yellow/orange food coloring.
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8
Take a small piece of each color (about a tablespoon each) and press them together to form a multi-colored ball roughly the size of a golf ball (about 2 ounces).
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9
Roll the ball between your palms until smooth, then gently flatten it into a disk about 1/2 inch thick.
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10
Press the top of each disk into the extra granulated sugar to create a sparkling crust.
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11
Place the cookies on the prepared baking sheets, spacing them at least 2 inches apart as they will spread significantly during baking.
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12
Bake for 18-22 minutes. The cookies are done when the edges are set and the bottoms are a very light golden brown, but the tops should remain pale and vibrant in color.
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13
Allow the cookies to cool on the baking sheet for at least 10 minutes. They are very fragile when hot and need this time to firm up.
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14
Transfer to a wire rack to cool completely before serving.
💡 Chef's Tips
For the most authentic texture, do not substitute the shortening with butter; shortening provides the specific 'sandy' crumb traditional to Mexican bakeries. If the dough feels too dry to hold its shape, add a teaspoon of milk at a time until it just comes together. To get perfectly round cookies, you can use a large round cookie cutter to 'scoot' the cookies into a circle immediately after they come out of the oven while they are still soft. Avoid over-baking; the cookies should not brown on top, as this masks the beautiful colors and makes them overly crunchy instead of crumbly. Store in an airtight container for up to a week; they actually taste even better the second day.
🍽️ Serving Suggestions
Serve warm with a cup of Mexican Hot Chocolate infused with cinnamon and chili. Pair with a classic 'Café de Olla' (spiced coffee) for a traditional afternoon merienda. Enjoy alongside a cold glass of horchata for a refreshing contrast. These make wonderful gifts when stacked in cellophane bags tied with colorful ribbons. Serve as part of a 'charola de pan dulce' (sweet bread tray) with conchas and orejas.