Mexican Style Sprinkle Cookies Recipe Polvorones Hojariscas Galletas

A very typical cookie in the Mexican tradition. Commonly seen in many bakeries. Mexican sprinkle cookies, all-time favorite.
Polvorones Mexican Style Sprinkle Cookies

• 1 ½ cups of vegetable shortening or Manteca de Puerco
1 ¼ cups of granulated sugar
• 1 Large beaten egg
• 1 Teaspoon Vanilla extract
• 3 Cups of all-purpose flour
• 4 Teaspoons Baking Powder
• ½ Teaspoon Baking soda
• 1 ½ Teaspoon Powder Cinnamon
• ¼ Teaspoon salt
• 1 cup of finely chopped nuts/Pecans
INGREDIENTS FOR TOPPING/DUSTING
Varity of sprinkles
½ Cup Granulated Sugar
1 Tablespoon Powder Cinnamon
½ Cup Powder Sugar

LETS GET STARTED

1. Preheat oven to 325 degrees F. Line 2 baking sheets with a silicone pad or parchment paper.
2. In a medium bowl mix the flour, baking powder, baking soda, cinnamon and salt.
3. Using a stand mixer cream the shortening and sugar until very light in color and fluffy. About 3 minutes, scrape down the sides of the bowl making sure everything gets incorporated. Add the egg and the vanilla until combined. Reduce the speed of the mixer and add the flour mixture 1 cup at a time. Scraping down the bowl as needed. Add the pecans mix until incorporated. Dough will become a bit stiff.
4. Cover the bowl with plastic wrap and let rest for 15 minutes.
5. Make small size balls about 1 inch big, you can do this with your hands or with a small size ice cream scoop. Place the balls on the baking sheet about 3 cookies per line. Cookies will spread just a bit so you don’t want them to close.
6. Bake approximately 26 minutes, or just until bottom of cookies are golden brown.
7. Cool cookies until slightly warm.
8. Add the topping of your choice. Mix 1 cup of granulated sugar and 1 tablespoon cinnamon. Dust the cookies in this mixture until covered.
9. Or Dust in the powder sugar. Let cool and enjoy.
Makes about 3 dozen cookies, depends on the size you choose to make them.
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