This past month I decided to revisit some of my previous recipes. It’s always good to preparare them several times, kind of like testing it out, lol! Keeps you sane and confirms that you do love what you do and, why it’s all worth while. For today’s post, I am revisiting my recipe for Polvorones. This is a Mexican-style cookie that I grew up with. Sold in every Mexican Panaderia(bakery), typically alot larger than the ones I prepared today. The other style of Polvorones you see dusted in sugar and cinnamon or powdered sugar is also very popular. The recipes are pretty close as far as ingredients go. I made a few minor adjustments to the original recipe I shared and I am pretty happy these! And with all that delicious Cabot butter, how could I go wrong? This is the first time I have fused the three colors together though. Just a bit of a challenge, but not that difficult. The key is to work quickly while dough is cool. It’s a fun recipe for kids, but really delicious with some café for us big kids. Any little details that remind me of home are worth trying to re-create. I may not be able to return home, but I can bring a little bit of home into my kitchen everyday! #foodieforlife #beingmexican
Polvorones~ Tri-Colored Mexican Cookie
Yields 24 to 30 small cookies
1 cup of butter, at room temperature
1 cup powdered sugar
1 large egg
1 teaspoon vanilla
1 teaspoon baking soda
2 1/4 cups all purpose flour
1 1/2 tablespoons cocoa powder
Red and yellow food coloring
Extra’s~ Sugar for sprinkling, jam or jelly and chocolate spread
1. In a large bowl, cream the butter and powdered sugar until smooth. While mixer is on low, mix in the egg, vanilla and baking soda. Gradually beat in as much ofrees F.
4. When ready, unwrap and slice 24 to 30 equal pieces. Place onto a baking sheet lined with parchement paper. Bake in preheated oven for 12 to 14 minutes or until edges are lightly golden. Dust with fine sugar(optional) as soon as they come out of the oven. Or you can use the end of a wooden spoon to make a small indentation in the center for jam or chocolate spread. It’s up to you. Cool completely, store in airtight the flour as you can with the mixer. Using a wooden spoon, stir in the remaining flour. If dough is crumbly, gently knead the dough with your hands. Mine was pretty smooth.
2. Divide dough into three equal parts into glass bowls. To color, add a couple of drops of red food coloring and work into dough with your hands until desired color of pink. Do the same for the yellow color. To the third section of dough, mix in the cocoa powder until well blended. Chill the dough for 20 minutes.
3. On a flat surface, roll ech color into a log shape, about 14 inches long. Place two of the colors side by side on a large sheet of plastic wrap. Place the third color on top, resting, on the other two. Cover tightly with plastic and roll gently to fuse the three colors together and shape it slightly. Freeze for 30 minutes. Preheat oven to 350 degcontainer.
Tips~ I did not divide the dough equally and had extra chocolate. I prepared a few and added some chocolate spread to the center. My favorite one!
Tips~This is the dough after it came out of the freezer. You could also chill it overnight.
Tips~ You could play with the final shape of the cookie by rolling it once it’s wrapped. I wanted a more traditional triangle shape instead of round. Actually, almost looks heart shaped.
I added some pineapple/mango jam, blueberry/cherry and Hershey’s chocolate/nut spread. Tasty!
I share with you a variation on preparing single color Polvorones.