Polvorones Mexicanos Food

POLVORONES MEXICANOS

Steps:

• First, adjust the oven rack to the middle position and turn the oven on to 325 degrees. Grease 2 baking sheets or line with parchment paper.
• In a medium size bowl mix the flour, baking powder and baking soda.
• Using a stand mixer, beat shortening and sugar on medium speed until it turns fluffy and creamy, for about 3 minutes. Add egg and orange zest or vanilla and beat until combined. Reduce speed to low and add the flour mixture one cup at a time, scraping down the bowl as needed. The dough will become a little stiff. If you don't have a stand mixer, mix the ingredients in the same order in a large bowl using a wooden spoon or rubber spatula. I had made them using a stand mixer and by hand and both methods work fine. Of course, it will be faster using the stand mixer.
• Divide the dough in half forming a disc with each piece of dough. Roll each disk of dough into a large circle using your rolling pin, about 1/3 inch thick, on the lightly floured surface. Using the 3 1/4 biscuit cutter, cut out 8 circles, re-rolling dough scraps just once to form more circles. Roll out the second disk of dough and proceed to form the rest of the circle as you did with the first tone.
• Place dough circles on prepared baking sheets spacing the cookies 1/2 inch apart. Dust center of the cookies with granulated sugar. Bake until edges are lightly browned, about 18 minutes, switching and rotating baking sheets halfway through baking time. Let the cookies cool on sheets on baking sheets for 5 minutes, then transfer to cooling wire racks.
• When baking cakes, bread or cookies, I prefer to use grams instead of ounces or cups, tablespoons or teaspoons. When using grams, your measurement of ingredients will be more precise every time. Baking is a little bit of science and art, and every time you change the amount of an ingredient the results are going to be different. Kitchen scales are not expensive and are a very useful tool for your baking.
• This is another common shape for polvorones, and for this, you will need a very highly sophisticated gadget: a glass bottle! Yes, use the tip of a glass bottle to stamp that little circle at the center of the cookies.
• Place about 1/2 cup of granulated sugar in shallow dish. Divide the dough into medium size balls (65 grams), with your hand roll 16 balls. Roll balls in sugar to coat.
• Place the balls on a lightly floured surface and with the bottom of a thick glass gently press down one at a time to a 1/3" inch thick. Dust tip of the glass bottle with flour and then gently press the center of the cookie. Some bakeries add 1/4 teaspoon of strawberry preserves in the center circle.
• Make sure to space cookies 2 inches apart on prepared baking sheets and bake for about 18-20 minutes, until edges are golden.
• Form a log with the dough and refrigerate about 30 minutes, wrapped with plastic film.
• When ready to bake, cut in 1/3-IN slices, place on baking sheet, sprinkle with sugar, and bake 18-20 minutes.
• To form these cookies divide the dough into 65 grams balls, roll them with your hands in a long shape resembling a banana. Gently press your finger into the dough slightly flattening the top.
• Mix one egg yolk with few drops of water. Brush the top part of the dough with egg yolk. With a fork scratch the top surface of the dough. Brush egg yolk once again over the top of the cookie dough.
• Bake as instructed above.
• As mentioned before, this dough is very versatile, you can just brush the tops with egg yolk before baking to get a glossy cookie, or brush with egg yolk and cover with multicolor sprinkles, or once the cookies are baked and cool down dust them with confectioners sugar.

POLVORONES (MEXICAN WEDDING COOKIES)

Steps:

• Put 1/2 cup of the walnuts and the salt in a food processor and pulse until finely ground. Roughly chop the remaining 1 cup walnuts.
• Position two oven racks in the upper and lower thirds of the oven and preheat to 325 degrees F.
• Beat the butter in a large bowl with an electric mixer on medium-high speed until smooth, 2 to 3 minutes. Add the granulated sugar and beat until light and fluffy, about 2 minutes. Scrape down the sides of the bowl. Beat in the flour, then the ground and chopped walnuts. Divide the dough in half, forming each half into a ball. Wrap separately in plastic and chill until cold, about 30 minutes.
• Put the confectioners' sugar in a large bowl.
• Working with half of the chilled dough at a time and keeping the rest in the fridge, roll the dough by 2 teaspoonfuls between your palms into balls. Arrange the balls on a large baking sheet, spacing them 1/2 inch apart.
• Bake the cookies until golden brown on the bottom and just pale golden on top, about 18 minutes. Cool the cookies for 5 minutes on the baking sheet. Toss the warm cookies in the powdered sugar. Transfer the sugar-coated cookies to a rack to cool completely. The cookies can be prepared up to 2 days ahead. Once cooled, store them in an airtight container. You need to make sure they are cooled before storing them, otherwise they will get soggy. Sift additional powdered sugar and cinnamon over the cookies if desired before serving.

POLVORONES (MEXICAN WEDDING CAKES)

Steps:

• Preheat oven to 400^F.
• In a large bowl, beat shortening and butter until fluffy.
• Add sugar a little bit at a time.
• Add egg yolks, orange juice, and peel.
• Stir in flour with spatula.
• On a floured surface, roll out the dough to 3/4". Cut out 2 1/2" circles and place them on a greased baking sheet. Roll the dough scraps and continue to roll until all the dough is used.
• Bake for 25 minutes. Be careful not to overcook them--they are done when they are barely starting to tan.
• Transfer to a rack to cool.
• Sprinkle with powdered sugar through a fine sieve.

POLVORONES DE CHOCOLATE (MEXICAN CHOCOLATE COOKIES)

Steps:

• Combine all ingredients in a mixing bowl.
• Blend well.
• Cover dough and refrigerate for 30 minutes.
• Preheat oven to 350°F.
• Scoop about two tablespoons of dough, roll into a large ball, then roll in granulated sugar.
• Place ball of dough onto a baking sheet.
• Flatten ball with the palm of your hand to about 1/4-inch thick.
• Sprinkle a little extra sugar on top.
• Repeat process with the rest of the dough, placing them 2-inches apart once flattened.
• Bake for 15-20 minutes.
• Make sure you not over bake!
• Remove cookies from oven and leave on cookie sheet for 5 minutes, before transfering to a wire rack to cool completely.

POLVORONES DE CANELE (CINNAMON COOKIES)

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a medium bowl, cream together 1/2 cup confectioners' sugar and butter until smooth. Stir in vanilla. Combine flour, salt, and 1/2 teaspoon of cinnamon; stir into the creamed mixture to form a stiff dough. Shape dough into 1 inch balls. Mix together 1 cup confectioners' sugar and 1 teaspoon cinnamon; roll balls in cinnamon mixture.
• Bake for 15 to 20 minutes in preheated oven, or until nicely browned. Cool cookies on wire racks.

POLVORONES FROM PUERTO RICO

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a cookie sheet.
• Combine shortening and butter in a large bowl; beat with an electric mixer until smooth and creamy. Add sugar and beat until fluffy. Mix in egg, egg yolk, vanilla, and almond extract.
• Add flour, 1 cup at a time, until completely mixed; the dough should be stiff and able to hold its shape when formed into a ball. If this consistency is not achieved, add a little more flour.
• Make 1-inch balls of dough and place 1 inch apart on the prepared cookie sheet. Use your finger to make small indentations in the middle of each cookie and fill it with a cube of guava paste.
• Bake in the preheated oven until light golden on the bottom, about 15 minutes; do not overcook. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely. Repeat with remaining batter.