Mexican Polvorones

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Servings: 24 Difficulty: Intermediate
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Crumbly, shortbread-like cookies dusted in cinnamon sugar and chocolate, a festive holiday classic.
Mexican Polvorones recipe image
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Mexican Polvorones

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 24 Calories: 1037.5

Description

These authentic Mexican Polvorones are the epitome of holiday comfort food. Unlike standard cookies, they have a unique, melt-in-your-mouth texture that is crumbly and sandy rather than chewy or crisp. The dough is rich with butter-flavored shortening, creating a tender bite that dissolves instantly. Each cookie is generously coated in a mixture of granulated sugar, cinnamon, and finely grated semi-sweet chocolate, adding a fragrant spice note and a hint of cocoa bitterness to balance the sweetness. Perfect for Christmas celebrations, birthday parties, or simply pairing with a cup of strong coffee, these cookies bring a touch of traditional Mexican baking to your table. They are simple to make but require a gentle hand to maintain their delicate structure.

Ingredients

Directions

  1. Preheat oven to 300&# 194;°F (150ðC).
  2. In a large bowl, combine butter-flavored shortening, confectioner's sugar, milk, vanilla extract, and cinnamon.
  3. Beat the mixture with an electric mixer until light, fluffy, and creamy.
  4. Add the all-purpose flour and baking powder to the wet ingredients.
  5. Beat on low speed just until the dough comes together and is no longer dry. Do not overmix.
  6. Shape the dough into 1 1/4-inch circles. You can use a small cookie cutter or roll into balls and flatten slightly with a spatula.
  7. Place the cookies on ungreased baking sheets, spacing them about 1 inch apart.
  8. Bake for 20 to 25 minutes, or until the bottoms are very lightly golden. The tops should remain pale.
  9. Let the cookies cool on the baking sheet for 1 minute before handling, as they will be very fragile.
  10. While cookies bake, prepare the coating: In a shallow dish, mix 1 cup granulated sugar, 1/2 oz finely grated semi-sweet chocolate, and 1/2 teaspoon cinnamon.
  11. Gently roll each warm cookie in the coating mixture, ensuring both sides are thoroughly covered.
  12. Transfer coated cookies to wire racks to cool completely. The coating will harden slightly as they cool.

Nutrition Facts

Servings 24

Amount Per Serving
Calories 1037.5kcal
% Daily Value *
Total Fat 61.1g94%
Saturated Fat 20.7g104%
Cholesterol 0.1mg1%
Sodium 137.1mg6%
Total Carbohydrate 111.1g38%
Dietary Fiber 3.2g13%
Sugars 30.7g
Protein 10.8g22%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Store in an airtight container at room temperature for up to one week.

Handling Tip: These cookies are extremely fragile when warm. Let them sit on the baking sheet for at least one minute after removing from the oven to firm up slightly before attempting to coat them.

Substitution: If you cannot find butter-flavored shortening, you can use regular vegetable shortening, but the flavor will be less rich. For a more traditional taste, some recipes use lard, but shortening is the standard for modern American-Mexican households.

Keywords: mexican, polvorones, cookies, christmas, holiday, cinnamon, chocolate, shortbread, crumbly, traditional, dessert, baking, vegetarian, shortening, sweet, festive, confectioners, vanilla, milk, flour, treat
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