Baking Classics: Polvorones Amarillo

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Baking Classics

The Technique

Polvorones Amarillo

Polvorones Amarillo or Mexican Yellow Sugar Cookies are a fun addition to any collection of sweets you plan to serve guests during the holidays. They begin by using a lovely naranja or orange scented polvoron dough while a bit of granulated sugar & food coloring paste creates their signature appearance. Although rosa & amarillo are typically the colors you’ll find for this classic Mexican cookie style that may be found in many regional panaderias, the dough may be tinted any bold hue. Learn how to make Polvorones Amarillo in your very own kitchen.

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Polvorones Amarillo
makes 8 dozen

1 cup softened butter
1/2 cup vegetable shortening
2 cups granulated sugar, divided
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
Yellow food coloring paste

Cream the butter, the shortening, 1 1/2 cups 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 disc. Tint the dough using yellow food coloring paste by kneading it into the dough evenly on a work surface. Shape the dough into a log of even thickness & wrap with plastic. Chill 30 minutes or up to 2 days.

 Preheat the oven to 350 degrees. Portion the dough using a very small spring release cookie scoop, then roll into 3/4-inch balls. Coat each piece in the remaining 1/2 cup granulated sugar. Place 2-inches apart on parchment paper-lined half sheet pans. Flatten each piece using the back of a drinking glass to measure approximately 2 1/2-inches wide. Place a small portion of a zip-top plastic bag between the dough & the glass for an easy release during this part of the procedure. Sprinkle the tops with additional sugar. Bake 10 to 12 minutes or until puffed & set. Cool completely.

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 
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How To Make Polvorones Amarillo

Polvorones Amarillo or Mexican Yellow Sugar Cookies use bright, sunny color to garner the attention they deserve. These are a smaller sized cookie compared to Polvorones Con Aroma A Naranja so it’s always a good idea to have several cookie scoops available to add variety to baking & presentations when entertaining. A small portion of a zip-top plastic bag between the dough & the glass makes for an easy release during the pressing portion of the recipe. Look to Baking Classics: Polvoron for comprehensive photos & instruction to guide you through blending the dough, if necessary.
 Polvorones-Amarillo-Rebecca-Gordon-Cooking-Class-Editor-In-Chief-Buttermilk-Lipstick-Culinary-Entertaining-Techniques-Southern-Hostess-RebeccaGordon-Pastry-Chef-Birmingham-Alabama rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickThe Technique

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 or panaderia. 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

Preheat the oven to 350 degrees. Portion the dough using a very small spring release cookie scoop, then roll into 3/4-inch balls. Coat each piece in the remaining 1/2 cup granulated sugar.  Place 2-inches apart on parchment paper-lined half sheet pans. 

Polvorones-Amarillo-Rebecca-Gordon-Cooking-Class-Editor-In-Chief-Buttermilk-Lipstick-Culinary-Entertaining-Techniques-Southern-Hostess-RebeccaGordon-Pastry-Chef-Birmingham-Alabama

No. 2

 Flatten each piece using the back of a drinking glass to measure approximately 2 1/2-inches wide. Place a small portion of a zip-top plastic bag between the dough & the glass for an easy release during this part of the procedure.   

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No. 3

 Sprinkle the tops with additional sugar. 

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No. 4

 Bake 10 to 12 minutes or until puffed & set. Cool completely.   

Polvorones-Amarillo-Rebecca-Gordon-Cooking-Class-Editor-In-Chief-Buttermilk-Lipstick-Culinary-Entertaining-Techniques-Southern-Hostess-RebeccaGordon-Pastry-Chef-Birmingham-AlabamaNo. 5

Polvorones Amarillo have a lovely chewy texture. Place in airtight containers & store up to 5 days or freeze up to one month.

The Tune
“It’s A Good Day” Peggy Lee

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About Rebecca Gordon

* 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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