Name: Polvorones Rosas (Pink Mexican Sugar Cookies) recipe
Ingredients: 1 cup salted butter, at room temperature;1 cup shortening;3 teaspoons Mexican vanilla extract;1 teaspoon salt;2 cups powdered sugar;3 drops red food coloring, or as needed;4 cups all-purpose flour;½ cup red decorator sugar, or as needed

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Ingredients

1 cup salted butter, at room temperature 1 cup shortening 3 teaspoons Mexican vanilla extract 1 teaspoon salt 2 cups powdered sugar 3 drops red food coloring, or as needed 4 cups all-purpose flour ½ cup red decorator sugar, or as needed

Nutrition Info

277.5 calories carbohydrate: 30.5 g cholesterol: 20.3 mg fat: 16.4 g fiber: 0.6 g protein: 2.2 g saturatedFat: 7 g servingSize: - sodium: 152 mg sugar: 10.4 g transFat: : - unsaturatedFat: : -

Directions

Preheat the oven to 350 degrees F (175 degrees C).
Beat butter and shortening with an electric mixer until smooth and creamy. Add vanilla extract and salt. Mix in powdered sugar. Add enough red food coloring to reach the desired shade of pink. Stir in flour until dough is just combined.
Scoop 2-inch balls of dough onto a cookie sheet. Dip the bottom of a glass in sugar use it to press dough to 1/2-inch thickness.
Bake in the preheated oven until bottoms of cookies are slightly golden brown, 15 to 18 minutes. Dip cookies in decorator sugar while still warm. Transfer to wire racks to cool completely.

Recipe Yield

2 dozen large cookies

Recipe Note

I had one of these cookies from a bakery in Old Town, San Diego and fell in love with them, so I set out to recreate them in my own kitchen. They were just sweet enough, soft, and crumbled slightly when you took a bite.

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