Polvorones - Mexican Cookies

By AuntieGooper

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

Preparation

Step 1

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