1 egg yolk + 2 tablespoons of cream or milk(for brushing the cookies)
confectioner's sugar(for dusting the cookies)
Instructions
Make the dough
Place the butter and shortening in a stand mixer bowl.
Add sugar and mix at high speed for 5 minutes or until fluffy.
Add the egg, salt, orange zest, and vanilla extract.
Mix for 1 more minute to combine.
Sift the flour together with baking powder and baking soda.
Remove the whisk attachment of your mixer and put the paddles in.
Add a cup of flour and mix to combine all ingredients.
Add the remaining flour, one cup at a time, until everything is nicely combined.
Transfer the dough to a floured working surface and form a ball.
Wrap it with cling film and place it in the refrigerator for 30 minutes.
Make the polvorones
Remove the dough from the fridge and divide it into two portions.
Wrap one of the portions and keep it in the refrigerator while working with the other.
Roll the dough into a sheet about ⅓ inch (0,80cm) thick.
Using a cookie cutter or the edge of a small bowl, cut circles about 3,60″ (9cm).
Bake
Place the raw polvorones on a baking sheet (brush them with eggwash or proceed with the next step).
Bake at 370°F (180°C) for about 20 minutes or until polvorones start to brown on the edges.
Remove the cookies from the oven and carefully place them on a cooling rack.
Once the polvorones have cooled, roll them on a bit of confectioner's sugar or just enjoy them as they are.
Notes
All ingredients need to be at room temperature.
Flour is measured by spooning it into a cup and not taking it from the bag with a cup.
Don’t skip the dough resting time in the fridge. It helps the dough to be more manageable and easier to shape.
Be extremely careful when transferring the baked polvorones to the cooling rack because they are very fragile and could break easily. Allow to rest for a few minutes then use a spatula to remove them.
Shortening is widely used in some parts of Mexico, however, I don’t like it and I prefer to use lard instead.
If you want to use pork lard, make sure is the one with a light color and neutral flavor, not brown lard because that one has a stronger flavor that doesn’t go too well with this recipe.
Or you can simply skip the lard and use only butter.