Polvorones - Mexican Cookies

Polvorones - Mexican Cookies
Polvorones - Mexican Cookies

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 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

Directions

1 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. 2 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. 3 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. 4 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. 5 Bake the cookies until the eges turn pale gold, 10-15 minutes (my oven takes slightly longer). 6 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. 7 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

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