Orange Polvorones (Traditional Mexican Shortbread Cookies) Recipe

Introduction

Orange Polvorones are a delightful twist on traditional Mexican shortbread cookies, featuring a bright citrus flavor and a tender, crumbly texture. These cookies are perfect for sharing with friends or enjoying with a cup of tea.

Ingredients

• 150 grams Vegetable Shortening
• 150 grams Granulated Sugar
• 1 Large Egg
• 2 tablespoons Vanilla Extract
• 330 grams All-Purpose Flour
• 1 teaspoon Baking Powder
• Zest of 1 Orange
• 1/2 cup Chopped Pecans

Instructions

1. Step 1: Preheat the oven to 350 degrees F (180 degrees C). Line a baking sheet with parchment paper.
2. Step 2: In a large bowl, cream together the vegetable shortening and granulated sugar until light and fluffy, about 3-4 minutes using an electric mixer.
3. Step 3: Beat in the egg and vanilla extract until well combined.
4. Step 4: In a separate bowl, whisk together the all-purpose flour and baking powder.
5. Step 5: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined.
6. Step 6: Fold in the orange zest and chopped pecans until evenly distributed throughout the dough.
7. Step 7: Divide the dough into 16 equal portions and roll each into a ball.
8. Step 8: Place the balls on the prepared baking sheet, leaving about 2 inches of space between each.
9. Step 9: Using the bottom of a small glass or shot glass, gently press down on each ball to flatten it to about 1/2 inch thickness.
10. Step 10: Bake for 18-22 minutes, or until the edges are lightly golden.
11. Step 11: Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Tips & Variations

• For a nut-free version, omit the pecans or replace them with toasted coconut flakes for added texture and flavor.
• Freshly grated orange zest provides the best flavor; avoid using dried zest for optimal taste.
• If you prefer a sweeter cookie, lightly dust the cooled polvorones with powdered sugar before serving.

Storage

Store the cooled cookies in an airtight container at room temperature for up to 1 week. For longer storage, freeze them in a sealed container for up to 3 months. To reheat, let the cookies come to room temperature or warm them briefly in a low oven.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I substitute butter for vegetable shortening?

Yes, you can replace the vegetable shortening with an equal amount of unsalted butter. This will add a richer flavor but may slightly change the texture.

How do I know when the polvorones are done baking?

They are ready when the edges turn a light golden color. The centers will still look soft but will firm up as they cool.

Orange Polvorones (Traditional Mexican Shortbread Cookies) Recipe

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★★★★★

4.9 from 57 reviews

• Author: Luna
• Total Time: 35 minutes
• Yield: 16 cookies 1x

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Description

Orange Polvorones are traditional Mexican shortbread cookies infused with bright orange zest and crunchy pecans, offering a delightful citrus twist on the classic buttery treat. These soft, crumbly cookies are perfect for afternoon tea or festive gatherings.

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Ingredients

Scale 1x2x3x

Wet Ingredients

• 150 gram Vegetable Shortening
• 150 gram Granulated Sugar
• 1 Large Egg
• 2 tablespoon Vanilla Extract

Dry Ingredients

• 330 gram All-Purpose Flour
• 1 teaspoon Baking Powder

Add-ins

• Zest of 1 Orange
• 1/2 cup Chopped Pecans

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Instructions

1. Preheat Oven: Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper to prevent sticking.
2. Cream Shortening and Sugar: In a large bowl, use an electric mixer to cream together the vegetable shortening and granulated sugar until the mixture is light and fluffy, which takes about 3 to 4 minutes.
3. Add Egg and Vanilla: Beat in the large egg and vanilla extract until the mixture is thoroughly combined and smooth.
4. Whisk Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and baking powder to evenly distribute the leavening agent.
5. Combine Wet and Dry: Gradually add the flour mixture to the wet ingredients while mixing on low speed until just incorporated, avoiding overmixing to keep cookies tender.
6. Fold in Zest and Pecans: Gently fold in the orange zest and chopped pecans until evenly dispersed throughout the dough.
7. Shape Dough: Divide the dough into 16 equal portions and roll each portion into a ball to prepare for baking.
8. Arrange on Baking Sheet: Place the dough balls on the prepared baking sheet, spacing them about 2 inches apart to allow for slight spreading.
9. Flatten Cookies: Use the bottom of a small glass or shot glass to gently press each dough ball down to approximately 1/2 inch thickness for even baking.
10. Bake: Bake in the preheated oven for 18 to 22 minutes, or until the edges turn lightly golden, indicating doneness.
11. Cool: Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, ensuring they set properly.

Notes

• Use freshly zested orange for the best citrus flavor and aroma.
• Vegetable shortening helps maintain the traditional crumbly texture characteristic of polvorones.
• To make a nut-free version, simply omit the pecans.
• Store cookies in an airtight container at room temperature for up to one week.
• You can substitute vegetable shortening with unsalted butter, though texture may slightly vary.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Mexican

Keywords: Mexican cookies, Orange polvorones, Shortbread cookies, Citrus cookies, Traditional Mexican dessert