- 300 grams vegetable shortening (about 1 1/2 cup)
- 250 grams granulated sugar (1 1/4 cup)
- 1 large egg
- 500 grams All Purpose Flour (4 cups)
- 15 grams baking powder (4 teaspoons)
- 3 grams baking soda (1/2 teaspoon)
- Zest of one orange
- 1/3 cup sugar (granulated) for dusting
- Confectioner sugar
- Egg yolks, beaten
- Cocoa Powder
- Organic red and yellow food coloring
If you prefer to have a vanilla flavor instead of orange, add 1/2 tablespoon of vanilla instead of the orange zest.
For chocolate cookies, mix in 2 tablespoons of cocoa powder to the dry ingredients.
Some Mexican bakeries sell the pink or yellow colored cookies. If you want to have that same effect, add a few drops of food coloring to the wet ingredients before adding the flour. You can also set aside a portion of the dough and add the food coloring and knead to mix in the color.
To give the cookies a shiny and glossy finish, brush egg yolk to the tops before baking.
Plan ahead to make the cookies making sure you have all the ingredients. You will need a 3-1/4″ biscuit cutter and 2 baking sheets.
You can divide the dough and freeze one part for later use.
1. Form a log with the dough and refrigerate about 30 minutes, wrapped with plastic film.
2. When ready to bake, cut in 1/3-IN slices, place on baking sheet, sprinkle with sugar, and bake 18-20 minutes.