The Basics: Polvoron

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Baking Essentials

The Technique

Polvoron

There are many authentic Mexican cookies that are wonderful to serve during the holidays & beyond. Polvoron is a soft Spanish shortbread or simple sugar-based dough consisting of butter, shortening or a combination of the two, sugar, flour & leavening yet sometimes nuts may be included. It many be used many different ways in order to produce a lovely collection of classic cookie styles. Generally speaking, the term polvorones may refer to Mexican Wedding CookiesGalletas Con Grageas & a host of many other sweet confections. You will often find the variations deliver simple flavor such as vanilla or with the addition of citrus zest & juice. Learn how to make this classic shortbread dough & drop in daily for the many ways in which it may be used.
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Polvoron

makes 48 ounces dough

Once the dough has been portioned for specific recipe applications, it may be baked in a 350 degree oven.

1 cup softened butter
1/2 cup vegetable shortening
1 1/2 cups sugar
1 tsp orange zest
1/2 tsp lemon zest
2 tsp fresh lemon juice
1 egg
3 3/4 cups all purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp kosher salt

Cream the butter, the shortening, the sugar, the orange zest, the lemon, zest & the lemon juice on Medium speed with a stand mixer until light & airy, about 3 minutes. Stop the mixer occasionally & scrape down the sides of the bowl using a rubber spatula. Add the egg. Mix the dough just until blended. Whisk together the flour, the baking powder, the baking soda & the salt in a small bowl. Add to the butter mixture & blend just until the dough comes together. Shape the dough into a log of even thickness. Divide the dough into four equal pieces & wrap each with plastic. Chill 30 minutes or up to 2 days. Use as directed in specific recipe applications. 

Southern-Entertaining-Game-Day-Entertaining-Buttermilk-Lipstick-Tailgating-Rebecca-Gordon-ButtermilkLipstick-RebeccaGordon-Gameday-Entertaining-Tailgating-Recipes-Tailgate-Party-Football-Party-Tailgating-Dips-Tailgating-Appetizers-Tailgate-Dips-Tailgate-Appetizers-Southern-Entertaining-Southern-Hostess-Buttermilk-LipstickFROM THE KITCHEN OF BUTTERMILK LIPSTICK 
{testing notes}

How To Make Polvoron

There are six classic cookie styles & polvoron falls under the Rolled Cookies category. Blend the dough, roll it out & cut the shapes. Leavening affects the final shape of the cookies so if you prefer a clean, crisp texture & look, it can be omitted from many recipes as in the case of Classic Sugar Cookies. Baking soda & powder produce puffier shapes & in many cases, a soft or cake-like texture as found in  Buttermilk Marranitos.

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From quality ingredients that are measured properly to blending & portioning them just so, you can create a batch of cookies that replicate those from a fine bakeshop. With a few pointers, you’ll be well on your way to baking pan after pan of irresistible cookies & know you’ve created something a little more wholesome. It’s important to first read over a recipe before jumping right in or you may find yourself in a bind. Toasting nuts, blending items ahead of time & measuring ingredients well before needed always makes the process more manageable. Make certain ingredients are the proper temperature before beginning as well. Here’s what you should know.

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No. 1

Cream the butter, the shortening, the sugar, the orange zest, the lemon, zest & the lemon juice on Medium speed with a stand mixer until light & airy, about 3 minutes. Stop the mixer occasionally & scrape down the sides of the bowl using a rubber spatula.

How-To-Make-Polvoron-Rebecca-Gordon-Editor-In-Chief-Buttermilk-Lipstick Culinary-Entertaining-Techniques-Southern-Hostess-Polvorones-RebeccaGordon-Pastry-Chef-Southern-Entertaining-Birmingham-Alabama

No. 2

Add the egg.

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No. 3

Mix the dough just until blended.

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No. 4

Whisk together the flour, the baking powder, the baking soda & the salt in a small bowl. Add to the butter mixture & blend just until the dough comes together. 

How-To-Make-Polvoron-Rebecca-Gordon-Editor-In-Chief-Buttermilk-Lipstick Culinary-Entertaining-Techniques-Southern-Hostess-Polvorones-RebeccaGordon-Pastry-Chef-Southern-Entertaining-Birmingham-Alabama

No. 5

Shape the dough into a log of even thickness.

How-To-Make-Polvoron-Rebecca-Gordon-Editor-In-Chief-Buttermilk-Lipstick Culinary-Entertaining-Techniques-Southern-Hostess-Polvorones-RebeccaGordon-Pastry-Chef-Southern-Entertaining-Birmingham-Alabama

No. 6

Divide the dough into four equal pieces & wrap each with plastic. Chill 30 minutes or up to 2 days. Use as directed in specific recipe applications.

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* Southern Born * Southern Bred * Tailgate Queen * Football Fanatic * Buttermilk Lipstick Culinary & Entertaining Techniques Instructor * Cooking & Baking Tutorials * Media Personality * Baking & Pastry Artist * Gardener * Runner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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