Prep time: 15 minutes, plus at least 30 minutes chill time
Cook time: 12 minutes
Now here's something sweet: an original recipe straight from La Esperanza Bakery. This recipe was developed decades ago by the late Salvador Plasencia, La Esperanza's founder and master baker, and part of a master recipe book that's still used at La Esperanza.
These polvorones are a type of sugar cookie that's a popular Mexican treat, with a final dusting of colored sugar or sugar powder. Though the original recipe is geared for making these cookies in mass amounts, this recipe has been scaled down by the Plasencia family for home baking.
3 cups pastry flour
1/2 teaspoon baking soda
1 tablespoon baking powder
1/2 cup (1 stick) butter or margarine or 10 ounces shortening, at room temperature
1 cup sugar
1/2 teaspoon vanilla extract
1/2 cup milk
Colored sugar or sugar powder, for sprinkling
Sift the flour, baking soda, baking powder into a small bowl. Set aside
With an electric mixer, cream the butter or margarine, sugar, and vanilla together until the mixture is light and fluffy. Add the egg and beat to mix well. Add the flour mixture alternately with the milk, stirring with a wooden spoon to make soft dough. Wrap the dough in plastic wrap and refrigerate at least 30 minutes or overnight.
Preheat the oven to 350 degrees. Roll out the dough on a lightly floured surface to 1/8-inch thickness. Cut into rounds or other shapes with cookie cutter.
Transfer the cookies to ungreased cookie sheets. Sprinkle each cookie with colored sugar.
Bake until golden brown, 10-12 minutes. With a slotted spatula, transfer the cookies to a wire rack and let cool.