Prepare these polvorones recipe at home and enjoy them with a delicious café de ollain a very mexican style. These yummy treats are similar in texture to a pie crust, something between a cake and a cookie.
Put the butter and shortening in the stand mixer bowl, add the sugar and beat at high speed for 5 minutes or until achieving a smooth and fluffy cream. Add the egg, the orange zest and the vanilla, beat for two more minutes.
Sift the flour together with baking powder and baking soda. Remove the whisk attachment and put the paddles. Add a cup of flour and mix to integrate the ingredients, add the rest of the flour one cup at a time until everything is combined.
Form a ball, wrap it with cling film and placet it in the refrigerator for 30 minutes.
MAKE THE COOKIES
With a rolling pin roll the dough into a large circle about 0,80cm (1/3 inch) thick. Cut circles about 9cm (3,60″).
If you want to decore them with a little circle in the middle you can use a small cookie cutter or the tip of a clean glass bottle.
HOW TO MAKE THE “GENDARMES”
Divide the dough into 12-14 portions of the same weight.
Form a cylinder with a portion of the dough, give it an elongated shape with your hands and flatten it with your palms. Use a fork to make the stripes.
FOR THE RUSTIC EDGES
Do not knead the dough too much. As you take it off the refrigerator, make the portions and use the palm of your hands or the bottom of a heavy plate to flatten them and make the edges uneven.
Place the polvorones on a baking sheet. If you want, you can make a mixture of 1 egg + 1 tablespoon of cream and use this to brush the top of the cookies.
Bake at 180°C (350F) for 18-20 minutes or until the polvorones start to brown. Take them out of the oven and very carefully place them on a cooling rack
Once the polvorones have cooled enough, you can roll them in icing sugar or brush them with melted butter and then roll them through sugar. Or you can simply enjoy them as they have come out of the oven.
If you want some chocolate flavored polvorones, remove a portion of the dough (for example 1/3) and add two tablespoons of cocoa powder, knead until the chocolate is well integrated into the dough.
It is important to not skip the resting time in the refrigerator as this allows the dough to take on a more compact texture that will be better to handle and make the polvorones.
When transferring the polvorones from the oven to the cooling rack, be very careful because they’re very fragile and could break easily.