Baking Classics: Tri-Color Polvorones

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Baking Classics

The Technique

Tri-Color Polvorones

Bright, festive cookies such as Polvorones Amarillo & Tri-Color Polvorones have long been staples in panaderias. Their cheery nature tends to draw you in. Tri-Color Polvorones may be prepared with a batch of polvoron dough. Simply divide it into three portions, then tint each with traditional yellow, pink & brown color. Many times the dark portion is flavored with a little cocoa powder to offer an additional taste variation, too. Although these classic Mexican cookies look quite difficult to replicate, it’s just a matter of rolling the pieces into logs, then stacking them together. Once the dough has chilled, they may be sliced & baked at your convenience. Learn how to make a delightful cookie style in your very own kitchen ideal to serve for holiday festivities & beyond. 

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makes 8 dozen

1 cup softened butter
1/2 cup vegetable shortening
1 1/2 cups granulated 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
Pink, yellow & brown food coloring paste

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. 

Divide the dough into 3 {16-ounce} pieces. Wrap in plastic. Chill 30 minutes. Tint each portion of dough using yellow, pink & brown food coloring paste. Divide each colored portion into 4 {4-ounce pieces} Roll the pieces into 11-inch ropes. Press two different colored ropes together. Next, top with the remaining rope using the third hue & press well to create a tri-colored triangle. Transfer to plastic wrap & cover. Chill until firm, about 8 hours. There will be 4 logs of dough.

 Preheat the oven to 350 degrees. Slice 1/4-inch thick pieces from the dough & place 3/4-inches apart on parchment paper-lined half sheet pans. The cookies will expend during baking. Bake, in batches, 11 to 13 minutes or until puffed & set. Cool completely. 

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{testing notes}

How To Make Tri-Color Polvorones

Compared to a batch of Polvorones Con Aroma A Naranja, Tri-Color Polvorones appear wild & unruly. However, they are wonderfully effortless to prepare & so festive looking. Look to Baking Classics: Polvoron for comprehensive photos & instruction to guide you through blending the dough, if necessary.
 
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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 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.
 Tri-Color-Polvorones-Mexican-Cookies-Rebecca-Gordon-Cooking-Class-Buttermilk-Lipstick-Editor-In-Chief-Culinary-Entertaining-Techniques-RebeccaGordon-Pastry-Chef-Birmingham-Alabama-Southern-Hostess

No. 1

Tri-Color Polvorones are my very favorite variation using this particular dough. They aren’t quite as chewy in texture. Expect a firm bite with a slightly soft interior. Place in an airtight container & store up to 5 days or freeze up to one month.

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1a

Divide the dough into 3 {16-ounce} pieces. Wrap in plastic. Chill 30 minutes. Tint each portion of dough using yellow, pink & brown food coloring paste. Divide each colored portion into 4 {4-ounce pieces} Roll the pieces into 11-inch ropes. 

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

1b

Press two different colored ropes together.

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1c 

Next, top with the remaining rope using the third hue & press well to create a tri-colored triangle. Transfer to plastic wrap & cover. Chill until firm, about 8 hours. There will be 4 logs of dough.

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

No. 2

Preheat the oven to 350 degrees. Slice 1/4-inch thick pieces from the dough & place 3/4-inches apart on parchment paper-lined half sheet pans. The cookies will expend during baking. 

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

No. 3

Bake, in batches, 11 to 13 minutes or until puffed & set. Cool completely. 

The Tune
“My Dearest Darling” Etta James

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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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