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Polvorones - Mexican Cookies

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“These pretty little cookies have the flavor of orange, butter and walnut. The powdered sugar balances with a touch of sea salt. I ate cookie after cookie all in the name of being able to write this recipe introduction- or at least that's my excuse and I'm sticking to it. Wrapped in colored tissue paper makes them a perfect way to celebrate Cinco de Mayo. From Williams Sonoma Mexican”
1hr 30mins
3 dozen cookies

Ingredients Nutrition


  1. In a bowl, using an electric mixer on medium speed, beat together the butter and shortening until creamy. Add 1 1/2 cups of the confectioners' sugar, the orange zest, and the orange juice and beat until blended.
  2. In another bowl, stir together the flour, nuts, and sea salt. Add the flour mixture 1 tablespoon at a time to the butter mixture, beating until thoroughly incorporated. The dough will be crumbly. Transfer the dough to a large sheet of plastic wrap and press the dough into a ball. Wrap and then refrigerate for 1 - 2 hours.
  3. Position a rack in the upper third of the oven and preheat the oven to 325°F Line a baking sheet with parchment (baking) paper or with a silicone baking mat.
  4. Using your hands, roll or squeeze small pieces of the dough into 3/4-inch (2cm) balls. Place the balls on the prepared baking sheet, spacing them about 1 inch (2.5 cm) apart and gently pressing them to flatten slightly.
  5. Bake the cookies until the eges turn pale gold, 10-15 minutes (my oven takes slightly longer).
  6. Meanwhile, place the remaining 1 cup confectioners' sugar in a shallow bowl. When the cookies are ready, remove the baking sheet from the oven. While they are still hot, using a spatula, remove the cookies one at a time and carefully roll them in the sugar. Set aside on a rack and let cool completely, then roll them again in the sugar, shaking off any excess.
  7. Serve the cookies at once, or layer between sheets of parchment paper in an airtight container and store at room temperature for up to 3 days.

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