Prep 30 mins
Cook 25 mins
A traditional Mexican recipe that my friend Fay gave me.
- 1⁄2 cup vegetable shortening
- 1⁄2 cup butter (do not use margarine)
- 1⁄2 cup sugar
- 2 large egg yolks, only
- 1⁄4 cup orange juice
- 2 oranges, zest of
- 4 cups all-purpose flour
- powdered sugar, to taste
- Preheat oven to 400^F.
- In a large bowl, beat shortening and butter until fluffy.
- Add sugar a little bit at a time.
- Add egg yolks, orange juice, and peel.
- Stir in flour with spatula.
- On a floured surface, roll out the dough to 3/4". Cut out 2 1/2" circles and place them on a greased baking sheet. Roll the dough scraps and continue to roll until all the dough is used.
- Bake for 25 minutes. Be careful not to overcook them--they are done when they are barely starting to tan.
- Transfer to a rack to cool.
- Sprinkle with powdered sugar through a fine sieve.
I forgot to give this recipe the 5 stars it earned. I make mine just like this-but I leave out the orange zest, sometimes I make them with a tablespoon of cocoa. This recipe for my favorite pan dulce is great.
These were fun to make. After you mix in the flour, the dough is really crumbly but the warmth of your hands help pull the dough together. I did not use any extra flour to roll them out because I used my Pampered Chef pastry mat. With no circle cutter, I opened both ends of a can of veggies. This really worked great for a cookie cutter. I baked mine for 18 minutes and they came out with a light tan. These had more of an intense orange flavor before they were baked. I can't wait to make this again. Made during * Zaar World Tour 5* 2009 game for team *Genies of Gourmet*
DH is the cookie lover and he gave these 3 stars but he does like cookies that have a lot of action going on inside them. I did think they were a little bland but i realize this is a traditional a cookie so I have to give it 4 stars. I think next time I would add nuts or raisins. Made for ZWT 5.