Ingredients for Polvorones Mexican Wedding Cakes
- Vegetable Shortening
- Butter
- Sugar
- Egg Yolks
- Orange Juice
- Oranges, Zest Of
- All Purpose Flour
- Powdered Sugar
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How to Make Polvorones Mexican Wedding Cakes
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the butter and powdered sugar until light and fluffy. Beat in the vanilla extract.
- Gradually add the flour and salt, mixing until just combined. Be careful not to overmix.
- Roll the dough into 1-inch balls. Place them onto the prepared baking sheets, leaving some space between each cookie.
- Bake for 12-15 minutes, or until the edges are lightly golden.
- Remove from oven and let cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- Once cooled, roll the cookies in powdered sugar, ensuring they are generously coated. You may need to do this in batches.
- Enjoy your delicious homemade Polvorones! Store in an airtight container at room temperature.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
35g
Fat
38g
Carbs
13g
