Polvorones - Mexican Cookies
- 1/2 cup unsalted butter, at room temperature
- 1/2 cup vegetable shortening
- 2 1/2 cups sifted sifted confectioners' sugar (icing, very important that it is sifted)
- 1 teaspoon finely grated orange zest (next time I'll add 1/4 tsp. more)
- 1 tablespoon orange juice
- 2 cups unbleached all-purpose flour
- 2/3 cup ground walnuts
- 1/4 teaspoon sea salt
In a bowl, using an electric mixer on medium speed, beat together the butter and shortening until creamy. Add 1 1/2 cups of the confectioners' sugar, the orange zest, and the orange juice and beat until blended.
In another bowl, stir together the flour, nuts, and sea salt. Add the flour mixture 1 tablespoon at a time to the butter mixture, beating until thoroughly incorporated. The dough will be crumbly. Transfer the dough to a large sheet of plastic wrap and press the dough into a ball. Wrap and then refrigerate for 1 - 2 hours.
Position a rack in the upper third of the oven and preheat the oven to 325°F Line a baking sheet with parchment (baking) paper or with a silicone baking mat.
Using your hands, roll or squeeze small pieces of the dough into 3/4-inch (2cm) balls. Place the balls on the prepared baking sheet, spacing them about 1 inch (2.5 cm) apart and gently pressing them to flatten slightly.
Bake the cookies until the eges turn pale gold, 10-15 minutes (my oven takes slightly longer).
Meanwhile, place the remaining 1 cup confectioners' sugar in a shallow bowl. When the cookies are ready, remove the baking sheet from the oven. While they are still hot, using a spatula, remove the cookies one at a time and carefully roll them in the sugar. Set aside on a rack and let cool completely, then roll them again in the sugar, shaking off any excess.
Serve the cookies at once, or layer between sheets of parchment paper in an airtight container and store at room temperature for up to 3 days