Source: Mexico in My Kitchen by Mely Martinez
Makes: Aprox. 24 servings depending on size
Preparation time: 1 hour
Tips: For me, a trip to my childhood every time a eat one.
Ingredients : Equal parts by weight of Flour, Powdered sugar and Shortening.
Preparation
Scale as you wish.
For aprox. 24 cookies (2.5-3.0 inches circles):
2 cups All-purpose flour = (340 grams / 12 ounces)
3 1/4 cups powdered sugar = (340 grams / 12 ounces), plus extra for dusting
1 3/4 cups vegetable shortening** = (340 grams / 12 ounces)
1/2 teaspoon of vanilla extract (optional)*
Preheat oven to 350F degrees.
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1.Place flour and podwered sugar in a large bowl.
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2.Mix the dry ingredients well, by hand or mixer (at low speed) add the shortening to incorporate and form a dough. If mixer is use add dry ingredients slowly or they will escape.The right texture of the dough will resemble big clumps at first, but once you keep mixing it, it will stick together yet still be very easy to crumble as you work the dough with your hands,
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3.Divide the dough in half and place one portion on a working surface that has been previously dusted with flour.
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4.Sprinkle your rolling pin and work surface with flour. Roll the dought until is 3/8 of a inch thick. Make sure dough does not stick to the table.
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5.Cut dough in circles using a 3 inch cookie cutter. Any size will work fine: 3.5 inch, 3 inch and 2.5 inch cutters. I prefer the 2.5 inch size, a smaller portion treat. Also like them to fit into my glass jars (3.5” mouth max.), they keep well for several weeks. A mixture of 2.5 inch and 3 inch gives you choices, and can be bake simultaneously.
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6.Bake at 350F degrees for 15 minutes. No need to see coloring on the cookies, just that they set. Cookies do not grow or loose their shape during baking.
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7.Remove polvorones from the oven and let them cool for about 10 minutes un-disturbed, then dust them with powdered sugar using a small sieve. Once completely cool. Remove from trays and gently pass on powdered sugar shaking excess. Placed in seal container will last as fresh for several weeks.
NOTES : *1)In Mexico, these cookies are not traditionally flavored, although some people will add vanilla extract to the dough. I like to add the vanilla.
**2) If dough feels too crumbly and dry after well mixed you may add a bit more shortening up to 2 extra Tablespoons = (16 grams / 3/4 ounce)
3) In Spain, they can be found flavored with orange zest or cinnamon powder and some will add ground pecans or almonds to the dough.
Polvorones Sevillanos
In Mexico known as Polvoron Blanco
