You may have read in one of my recent post about my quest to find the perfect Polvoron recipe. My friend Leslie from "La Cocina de Leslie" made these yummy looking Polvorones this week. They were so pretty they inspired me to get back in the kitchen and play with my recipe once again. I did intend to use Leslie's recipe but unfortunately I didn't have any butter.
I made only two changes to my recipe. I used granulated sugar instead of powdered, and I left the pink coloring out. These cookies came out delicious. Very light and crisp. This recipe definitely wins over my previous one.
Polvorones
1 c. shortening
1c. granulated sugar
1/2 c. corn starch
2 c. flour
1 tsp. vanilla extract
1/2 tsp. salt
Sprinkles
Directions:
In a medium mixing bowl mix flour, corn starch, and salt and set aside. Beat shortening and vanilla in stand mixer until creamy. Add sugar, beat until light and fluffy about 2 minutes. Add flour mixture and mix until dough forms. Using a tablespoon spoon out the dough and shape into balls. Place balls of dough on cookie sheet leaving 3 inches in between each one and lightly cover with plastic wrap, using the bottom of a glass press down on the cookie to shape.Remove plastic wrap and repeat with each ball. Sprinkle with sprinkles and press them down lightly. Bake in a preheated oven at 350 degrees for 15 minutes. Remove and cool for 10 minutes. Remove the cookies from cookie sheet and place on cooling rack to cool completely.
Yields 2 dozen cookies
2 comments:
I love all kinds of polvorones, but this last batch was my fave. :) And they're so cute with all the rainbow sprinkles.
I was talking to the panadero that stops by our house every day, and he said that he rarely ever uses butter or shortening to make his pan dulce, just manteca (lard). One of these days I'm going to give it a try.
I see yours use shortening, interesting! Very pretty!
Post a Comment