There’s something magical about Mexican shortbread cookies, also known as “polvorones”. These delightful treats are a staple in Mexican bakeries and homes, often enjoyed with a warm cup of coffee or hot chocolate. Their crumbly texture and melt-in-your-mouth goodness make them irresistible.
I first discovered polvorones during a trip to Mexico City, where the vibrant markets were brimming with these cookies in various shapes and flavors. From traditional vanilla to festive colors, each bite offered a taste of Mexican culture and tradition. Whether you’re looking to recreate these memories or try something new, this recipe will guide you to baking the perfect batch of Mexican shortbread cookies right at home.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 cup powdered sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 1/4 cup granulated sugar (for dusting after baking)
- 1/4 cup finely chopped nuts (for garnish)
These ingredients capture the essence of the traditional Mexican shortbread cookies and will help you create a batch that truly reflects the flavors and textures I discovered in Mexico City. Make sure you have everything on hand before you start, and follow each measurement precisely for the best results.
Tools and Equipment
To achieve the perfect Mexican shortbread cookies, having the right tools and equipment is essential. Below, I’ve detailed the specific items you’ll need to ensure your baking process is smooth and efficient.
Tools and Equipment List
- Mixing Bowls: Use a large mixing bowl for your dough and a smaller one for pre-mixing dry ingredients.
- Measuring Cups and Spoons: Precision is key. Use standard measuring cups and spoons to get the accuracy needed for your ingredients.
- Stand Mixer or Hand Mixer: A stand mixer makes creaming the butter and sugar easier, but a hand mixer works just as well.
- Spatula: A rubber spatula is perfect for scraping down the sides of the bowl and ensuring everything is well-mixed.
- Baking Sheets: Choose heavy-duty baking sheets to ensure even baking and prevent burning.
- Parchment Paper: Line your baking sheets with parchment paper to prevent the cookies from sticking and to facilitate easy cleanup.
- Cookie Cutters: Traditional polvorones often come in shapes like circles, hearts, or stars. Pick your favorite shapes.
- Cooling Rack: Use a cooling rack to allow cookies to cool evenly after baking.
- Rolling Pin: Essential for rolling out the dough to the perfect thickness for your cookies.
- Sifter: A sifter helps ensure your dry ingredients are well aerated and evenly distributed.
- Prepare Your Ingredients: Start by gathering and measuring all your ingredients using your measuring cups and spoons to ensure accuracy.
- Mix the Dough: Place your butter and sugar in the large mixing bowl. Use your stand mixer or hand mixer to cream them together until light and fluffy.
- Combine Dry Ingredients: In a separate, smaller mixing bowl, sift together your flour, baking powder, and any spices if required.
- Integrate Ingredients: Gradually add the dry ingredients to the creamed mixture. Use your rubber spatula to scrape down the sides, ensuring even distribution.
- Roll Out Dough: Transfer your dough onto a lightly floured surface. Use your rolling pin to roll the dough to about 1/4 inch thickness.
- Shape Your Cookies: Use your preferred cookie cutters to cut out shapes from the dough. Arrange them on parchment-lined baking sheets.
- Bake and Cool: Place your baking sheets in the preheated oven and bake as directed in your recipe. Once baked, transfer the cookies to a cooling rack to cool completely.
By following these steps and utilizing the right tools and equipment, you can create perfectly baked Mexican shortbread cookies with ease.
Directions
Follow these simple steps to create delectable Mexican shortbread cookies in your own kitchen.
Prepare the Cookie Dough
- Combine Dry Ingredients:
- In a large mixing bowl, whisk together 2 1/4 cups of all-purpose flour, 1/2 cup of powdered sugar, 1/2 teaspoon of baking powder, and a pinch of salt. Make sure they are well incorporated.
- Cream Butter and Sugar:
- In a stand mixer or using a hand mixer, beat 1 cup of unsalted butter (at room temperature) until creamy. Gradually add 1/2 cup of granulated sugar and continue mixing until light and fluffy. This should take about 3-4 minutes.
- Incorporate Egg and Vanilla:
- Add 1 large egg and 1 teaspoon of vanilla extract to the butter-sugar mixture. Beat until fully combined.
- Mix in Dry Ingredients:
- Slowly add the dry ingredients to the wet mixture, mixing on low speed until a dough forms. Do not overmix. The dough should come together and be slightly crumbly but hold together when pressed.
Shape the Cookies
- Roll Out the Dough:
- On a lightly floured surface, roll out the dough to about 1/4 inch thickness using a rolling pin. If the dough is too sticky, chill it in the refrigerator for 15-20 minutes.
- Cut the Dough:
- Use cookie cutters to cut out your desired shapes. Traditional polvorones are often round, but feel free to use any shape you like.
- Prepare for Baking:
- Place the cut-out cookies onto baking sheets lined with parchment paper, leaving about 1 inch of space between each cookie.
Bake the Cookies
- Preheat Oven:
- Preheat your oven to 350°F (175°C). Ensure the oven reaches the proper temperature before baking.
- Bake:
- Bake the cookies in the preheated oven for 12-15 minutes, or until the edges start to turn golden brown. Keep an eye on them to prevent over-baking.
- Cool Cookies:
- Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring to a cooling rack to cool completely.
- Prepare the Coating:
- In a small bowl, combine 1/2 cup of granulated sugar and 1 tablespoon of ground cinnamon.
- Coat the Cookies:
- While the cookies are still slightly warm, gently roll each cookie in the cinnamon-sugar mixture until well-coated. Let them rest on the cooling rack.
Enjoy your homemade Mexican shortbread cookies! These delightful treats are perfect for sharing with family and friends, capturing the rich flavors of Mexican tradition in every bite.
Baking Tips for Perfect Mexican Shortbread Cookies
Baking the perfect Mexican shortbread cookies requires attention to detail and a few insider tips that can make a big difference. Whether you are a novice or an experienced baker, these pointers will help you achieve the best results.
Use Fresh Ingredients
Always use fresh, high-quality ingredients. Fresh butter and flour are essential for the right texture and flavor. I recommend using unsalted butter so you can control the saltiness of the cookies.
Measure Accurately
Accurate measurements are crucial. Use measuring cups and spoons for dry ingredients and a kitchen scale for more precision. For the butter, softened means just that – not melted or hard. Let it sit at room temperature for about 30 minutes before using.
Chill the Dough
Chilling the dough is a must. Once you’ve mixed the dough, shape it into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes. This step helps the dough firm up, making it easier to handle and shape.
Preheat Your Oven
Ensure your oven is preheated to the correct temperature before you start baking. For Mexican shortbread cookies, preheat to 350°F (175°C). An oven thermometer can help you verify that your oven reaches the desired temperature.
Use Parchment Paper or Silicone Mats
Line your baking sheets with parchment paper or silicone baking mats. This prevents the cookies from sticking and ensures even baking without burnt bottoms.
Space Evenly on the Baking Sheet
Space the cookies evenly on the baking sheet, leaving about 2 inches between each one. This allows for proper air circulation and even baking.
Watch the Baking Time
Keep a close eye on the baking time. Mexican shortbread cookies usually bake for 12-15 minutes. They should be lightly golden around the edges but not brown. Overbaking can result in dry cookies.
Cool Properly
Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack. This ensures they set properly without falling apart.
Add the Cinnamon-Sugar Coating While Warm
For that final touch, coat the cookies in the cinnamon-sugar mixture while they are still warm. This helps the sugar adhere better and gives the cookies their signature flavor.
Storing Your Cookies
Store your Mexican shortbread cookies in an airtight container at room temperature. They can last up to a week and still taste delicious. For longer storage, you can freeze them for up to a month.
How to Store
Storing Mexican shortbread cookies properly will maintain their delicious texture and flavor for as long as possible. Follow these steps to ensure your cookies stay fresh.
Cooling Completely
First, ensure the cookies have cooled completely. Allow them to rest on a wire rack until they are no longer warm to the touch. This prevents condensation, which can make the cookies soggy.
Use an Airtight Container
Place the cooled cookies in an airtight container. A glass or plastic container with a secure lid works best. Layer the cookies with parchment paper in between to prevent them from sticking together.
Choosing the Right Spot
Store the container in a cool, dry place away from direct sunlight and heat. A pantry or cupboard is ideal. Avoid areas with high humidity to keep the cookies crisp.
Freezing for Longer Storage
For extended storage, you can freeze the cookies. Place them in a single layer on a baking sheet and freeze for about an hour. Then, transfer the frozen cookies to a freezer-safe, airtight container or a resealable plastic bag. This will ensure the cookies maintain their quality for up to three months.
Conclusion
Baking Mexican shortbread cookies at home is a delightful way to bring a piece of Mexican culture into your kitchen. By following the recipe and essential baking tips, you’ll create cookies that are both delicious and authentic. Proper storage is key to maintaining their wonderful texture and flavor. Whether you choose to store them in airtight containers or freeze them for later, these cookies will remain fresh and ready to share. Enjoy the process and the sweet results!
