Mexican Shortbread Cookies, also called polvorones (prounounced pohll-vuh- rohn-ays) come in all shapes and sizes: pink, chocolate, vanilla, tricolor, topped with chocolate chips, chopped pecans, powdered sugar. Pink and yellow polvorones are traditionally offered at Mexican bakeries.
This recipe is a simple version that’s fun to make with your kids or just easy to make for you.
These polvorones stick pretty closely to the classic shortbread ingredient ratio of 1 part sugar, 2 parts butter, and 3 parts flour. Here, you add food coloring, roll out the cookie dough, cut out the cookies with cookie cutters, decorate them, and bake them like cut outs.
With food coloring and sprinkles, they are as colorful as the polvorones from a Mexican bakery.
Prep time: 20-30 minutes
Bake time: 10-12 minutes
Makes about 3 dozen 2-inch cookies
1 ¼ cups (2 ½ sticks) butter or margarine, softened
2 ½ cups all-purpose flour
½ cup granulated sugar
1 teaspoon salt
Pink and yellow food coloring
Baking Tips for Easy Mexican Shortbread Cookies
Use any shape cookie cutter you want. Round polvorones (or round with scalloped edges, like a biscuit cutter) are one traditional favorite.
To help sprinkles adhere (and not fall off and make a mess when you remove cookies from the baking sheet), press them into the dough with your finger or the back of a spoon while you decorate – rather than simply sprinkle them on top.
Get more ideas on our Mexican Cookies Pinterest board.
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