Description
Mexican Pink Cookies (Polvorones Rosas) are festive, crumbly shortbread cookies with a sparkly sugar coating. Perfect for holidays and celebrations.
Ingredients
2 ¼ cups all-purpose flour
1 ¼ teaspoons baking powder
⅛ teaspoon salt
1 cup vegetable shortening, butter flavor
1 cup sugar
1 large egg
2 teaspoons vanilla extract
5–6 drops pink food coloring gel
⅓ cup sparkling decorating sugar
Instructions
1. Preheat the oven to 350° F. Line a cookie sheet with parchment paper.
2. In a medium bowl, combine flour, baking powder, and salt. Set aside.
3. In the bowl of a stand mixer with the paddle attachment, beat the shortening and sugar until fluffy.
4. Beat in the egg and vanilla.
5. Gradually mix in the flour mixture.
6. Add food coloring and mix or knead until evenly pink.
7. Scoop 1½ tablespoon dough portions, roll into balls.
8. Roll each dough ball in decorating sugar.
9. Place on baking sheet, spaced 2 inches apart.
10. Flatten to ¼” thickness using the bottom of a glass.
11. Bake for 11–12 minutes, one sheet at a time.
12. Cool on sheet 2 minutes, transfer to wire rack to cool completely.
Notes
Store in an airtight container for up to 10 days.
Use almond extract for variation.
Mexican vanilla offers the most authentic flavor.
Food coloring gel provides vibrant color with less product.
Americolor Deep Pink (6 drops) used in this recipe.
To ship, wrap stacks in plastic and pack tightly.
Vacuum sealing is best for long distances.