Polvorones. Most people can easily recognize these cookies when they are pink, brown and white. Kind of like the colors of Neapolitan ice cream. They are usually shape like triangles, but you can choose your favorite shape. You can even choose different colors. Just like I did here.
“Polvoron” comes from the Spanish word “polvo”, which means “powder” or “dust”. That alone describes the texture of the cookie. It’s crumbly like a sugar cookie. Polvorones were originated in Spain and brought to Mexico during the colonial period. However, Mexican bakers made it their own by using readily available ingredients from the area they were in, sprucing them up with some color as well.
I made these polvorones with the Mexican flag colors in mind. It was to commemorate the anniversary of the Battle of Puebla (Cinco de Mayo). When a small, outnumbered Mexican army defeated thousands of French soldiers. Little battle, big victory.
Man, I love this history.
Polvorones de Tres Colores/ Tricolor Polvorones
Equipment
- 1 large cookie sheet
- parchment paper
Ingredients
- 450 g all purpose flour
- 1/2 tsp baking soda
- 2 TBS unsweetened cocoa powder
- food coloring of choice
- 160 g powdered sugar
- 1/4 tsp salt
- 1 1/2 cups unsalted butter
- 2 tsp vanilla extract
- 1 egg
Instructions
- In a large bowl, cream butter and sugar until smooth. About 1 minute. With a mixer on low, add egg, vanilla and baking soda. Gradually add flour mixture to egg mixture, mix about 2 minutes. You should get a soft cookie dough consistency.Separate dough into 3 equal parts. Add food coloring. Roll each part into a 12-inch log. Place two logs on the bottom and one on the top. Shape and form dough into a triangle. You may have to work quickly when rolling. The butter and the food coloring will start to soften the dough. You can use flour a little at a time to keep it from getting sticky. Cover the dough with plastic and place in refrigerator for at least 30 minutes. Preheat oven to 350 F Unwrap dough and cut dough into 1/2-inch pieces. Place them on a parchment lined cookie sheet. Bake for 12-14 minutes.
