Mexican Recipes
Polvorones Rojas (Big Pink Mexican Cookies)
Ingredients
- 1/2 cup Crisco shortening
- 1 stick (1/2 cup) unsalted butter, softened
- 1 cup confectioners' sugar
- 1 1/2 teaspoons vanilla extract*
- 1/2 teaspoon salt
- Red food color
- 2 cups all-purpose flour
- Granulated sugar (for sprinkling)
* I use almond extract most of the time.
Instructions
- Heat oven to 350 degrees F.
- Beat shortening, butter and confectioners' sugar together until creamy.
- Add vanilla extract and salt and mix well.
- Add food coloring to desired color and mix well.
- Add flour and mix until combined, but do not over-mix.
- Scoop into 2-inch balls (about 2 tablespoons) and place on cookie sheet at least 3 inches apart.
- Flatten the cookie with the palm of your hand to about 1/2 inch.
- Bake for 15 minutes.
- Immediately after removing cookies from the oven, sprinkle with granulated sugar.