Step 1

First, adjust the oven rack to the middle position and turn the oven on to 325 degrees. Grease 2 baking sheets or line with parchment paper.

Step 2

Mix the flour, baking powder, and baking soda in a medium-sized bowl.

Step 3

Then, using a stand mixer, beat the shortening and sugar at medium speed for about 3 minutes until they are fluffy and creamy.

Step 4

Add egg and orange zest or vanilla and beat until combined. Reduce speed to low and add the flour mixture one cup at a time, scraping down the bowl as needed.

Step 5

The dough will become stiff until it forms a solid dough that you can shape with your hands.

Step 6

Note: If you don’t have a stand mixer, mix the ingredients in the same order in a large bowl using a wooden spoon or rubber spatula. I made them using a stand mixer and by hand, and both methods worked fine. Of course, it will be faster using the stand mixer.

Step 7

Divide the dough in half, forming a disc with each piece of dough.

Step 8

Roll each disk of dough into a large circle using your rolling pin, about ⅓ inch thick, on the lightly floured surface.

Step 9

Using the 3 ¼ biscuit cutter, cut out circles, re-rolling dough scraps just once to form more circles.

Step 10

Roll out the second dough disk and form the rest of the circle as you did with the first tone.

Step 11

Place dough circles on prepared baking sheets, spacing the cookies ½ inch apart.

Step 12

Dust the center of the cookies with granulated sugar.

Step 13

Bake until edges are lightly browned, about 18 minutes, switching and rotating baking sheets halfway through baking time.

Step 14

Let the cookies cool on baking sheets for 5 minutes, then transfer to cooling wire racks.

Step 15

Divide the dough into medium-sized balls (65 grams), and with your hand, roll 16 balls.

Step 16

Then, place each ball into a bowl with granulated sugar or colorful sprinkles.

Step 17

Transfer them to a baking sheet with parchment paper, leaving 2 to 3 inches between them.

Step 18

Now, gently press the cookie balls with your hands and bake until slightly golden.

Step 19

Another familiar shape for polvorones is that it resembles a flower, and for this, you will need a very highly sophisticated gadget: a glass bottle! Yes, use the tip of a glass bottle to stamp that little circle at the center of the cookies.

Step 20

Place about ½ cup of granulated sugar in a shallow dish.

Step 21

Divide the dough into medium-sized balls (65 grams). Roll each ball with your hand into 16 balls, then roll them in sugar to coat.

Step 22

Place the balls on a lightly floured surface, and with the bottom of a thick glass or small bowl, gently press down one at a time to an ⅓” inch thick.

Step 23

Then, dust the tip of the glass bottle with flour and then gently press the center of the cookie.

Step 24

Some bakeries add ¼ teaspoon of strawberry preserves in the center circle.

Step 25

Place the cookies 2 inches apart on the prepared baking sheets and bake for 18-20 minutes until the edges are golden.

Step 26

Form a log with the dough and refrigerate for about 30 minutes, wrapped with plastic film.

Step 27

When ready to bake, cut in ⅓-IN slices, place on a baking sheet, sprinkle with sugar, and bake for 18-20 minutes.

Step 28

To form these cookies, divide the dough into 65-gram balls and roll them with your hands into a long shape resembling a banana.

Step 29

Gently press your finger in the dough, slightly flattening the top.

Step 30

Mix one egg yolk with a few drops of water. Brush the top part of the dough with egg yolk.

Step 31

With a fork, scratch the top surface of the dough.

Step 32

Then, brush the egg yolk again over the cookie dough's top.

Step 33

Bake as instructed above.

Step 34

¡Buen provecho!