I'm on a quest to find my favorite Polvoron cookie recipe like the ones found in your local Mexican bakery (pictured above). I have not found a soul willing to part with the recipe. I've searched the internet and YouTube and have had no luck. What is the secret to this cookie? I have found other Mexican sweet bread recipes including a "Concha" recipe that turned out awesome. Why aren't people willing to share the Polvoron recipe. I have found a few recipes on line that I have played with and haven't come up close to what I'm looking for. The cookie in the above picture has a slight chewy but yet very crisp texture to it, plus this gorgeous crackling through out the cookie, exactly what I'm looking for.
I decided to go ahead and play with recipe again after searching more recipes on the web last night and came up with this one (pictured below). They turned out very crisp, more than I wanted them to, and didn't have the slight chewy texture I was looking for. They did crack around the edges, but not through out the cookie. The flavor was good, but missing something. So far its the best batch I've made. I will continue to tweak the recipe until I get the result I'm looking for.
1 c. shortening
1 c. powdered sugar
1/2 c. corn starch
2 c. flour
1/2 tsp. salt
1 tsp. vanilla
Pink food coloring
1/2 c. granulated sugar for dusting.
Cream the shortening, add the vanilla and couple of drops of food coloring, mix until combined. Add the rest of the ingredients and mix until soft dough is formed. Using a icecream scoop, scoop out dough and form into a ball. Place on cookie sheet lined with baking paper and flatten with plam of hand until flattened. This will create the cracks around the edges. Bake at 350 degrees for 15 to 18 minutes. Remove and cool 10 minutes, then dust them with granulated sugar.