Polvorones (Mexican Wedding Cakes)
A traditional Mexican recipe that my friend Fay gave me.
- Ready In:
- 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.
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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*