polvorones mexicanos

Polvorones Mexicanos are so easy to make, and the best part is the versatility of the dough. With the same dough, you can make many different cookies or polvorones. The only thing you will change is the shape, flavor, or toppings, depending on what cookie you want to make with it.

Polvorones Mexicanos

vegetable shortening (about 1 1/2 cup)

granulated sugar (1 1/4 cup)

All Purpose Flour (4 cups)

baking powder (4 teaspoons)

baking soda (1/2 teaspoon)

orange

sugar (granulated for dusting)

Confectioner sugar

Egg yolks (beaten)

Cocoa Powder

Vanilla

Organic red and yellow food coloring

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.

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

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

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. 

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

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.

Make the Dough for Mexican Polvorones

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

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

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

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

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

Dust the center of the cookies with granulated sugar. 

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

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

USING A ROLLING PIN:

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

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

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

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

SHAPING BY HAND:

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.

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

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.

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. 

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

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

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

OTHER SHAPES OF COOKIES USING THE SAME DOUGH

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

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

ROLL AND CUT

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

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

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

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

Then, brush the egg yolk again over the cookie dough&#39;s top.

GENDARMES

This is an amazing recipe! I appreciate that it is in grams for accuracy. I made the rainbow sprinkle cookie version because they are my favorite. Due to what I had in my kitchen, I made a few swaps and they still turned out great!

I used butter instead of shortening. I also used 1/2 tsp of Almond Extract instead of orange zest. Lastly, I added in a 1/4 tsp of salt and I rolled them 3/8" thick (So a bit thicker because of my rolling pin with adjustable thickness rings) I ended up baking mine for less time (15 minutes) This gave me a nice tan on the bottom without the crisp edges which resulted in a soft and fluffy center. 

I've also tried the Champurrado recipe and it is delicious as well. I can't wait to eat the two together!

I made these for the first time and they were so easy to make and also one of the best cookies I have ever eaten! They were delicate and crumbly like the best shortbread. I used the orange zest and they had the faintest hint of orange. DELICIOUS!!!

I've made these cookies several times and multiple flavors and colors. And they have all been a success and pleasant surprise. Although I did change one slight thing bc I think all cookies need real butter so I adjusted the shortening ti incorporate some real butter.  They came out amazing !  Thanks

Thank you for the recipe. I made with my kids  yesterday. We had fun making the polvorones and they were delicious!

Thank you for this cookie recipe! It was so easy to follow and we had all ingredients on hand. We chose to do the egg wash with sprinkle topping because it is one of my favorite cookies from the panadaria. My husband and children love this recipe! It will definitely be in our cookie rotation.

I make these cookies often and they are delicious!  Sometimes I make them as the recipe says and sometimes I substitute a portion of the flour for almond flour and add almond flavoring.  Either way, they taste delicious and are oh so addictive!  

Thank you so much for sharing all your recipes!
Candace

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