Recipe by Kim D.
I found this recipe in a Mexican cooking magazine called "Panaderia Mexicana Tradicional". The recipe was originally written in Spanish and the measurements were in grams. I translated the recipe into English and converted the measurements to accomodate the American kitchen. Living in Texas, we have a lot of Mexican bakeries! I love going into the panaderia by the farmer's market. I love Mexican pastries because they are not too sweet. This cookie is one of my favorites!
Top Review by mariela_ms
I love these cookies! They are just like polvorones are supposed to taste like. For the reviewer who did not like it, maybe it's the texture that he/she is not used too. I will be making them again this Christmas. Thanks Kim.D!!!
- 532.32 ml all-purpose flour, plus
- 14.79 ml all-purpose flour
- 532.32 ml powdered sugar, plus
- 29.58 ml powdered sugar
- 295.73 ml vegetable shortening, plus
- 29.58 ml vegetable shortening
- 2 eggs
- 29.58 ml cocoa
- 9.85 ml baking powder
- 4.92 ml pure vanilla extract
- granulated sugar, for rolling
Directions See How It's Made
- Combine all ingredients in a mixing bowl.
- Blend well.
- Cover dough and refrigerate for 30 minutes.
- Preheat oven to 350°F.
- Scoop about two tablespoons of dough, roll into a large ball, then roll in granulated sugar.
- Place ball of dough onto a baking sheet.
- Flatten ball with the palm of your hand to about 1/4-inch thick.
- Sprinkle a little extra sugar on top.
- Repeat process with the rest of the dough, placing them 2-inches apart once flattened.
- Bake for 15-20 minutes.
- Make sure you not over bake!
- Remove cookies from oven and leave on cookie sheet for 5 minutes, before transfering to a wire rack to cool completely.