This Tangerine Polvorones recipe is a sponsored post by Land O’Lakes. All opinions are my own. Thank you for supporting the brands I love that make this website possible.
Have a sweet tooth? Tangerine Polvorones are perfect for you
The gift-giving season is upon us. I love to prepare lots of edible treats, package them in festive containers and show up to gatherings with a little gesture of gratitude for the host. In particular, cookies. Cookies are always a hit.
Polvorones are sugar and butter cookies regularly sold at Mexican panaderias, or bakeries. They are similar to sugar cookies and can be customized to any flavor you wish. With a little citrus juice, you can have lemon or orange polvorones. Add pecans and cinnamon and you will completely transform its flavor profile. You can even leave them as is and enjoy their buttery flavor with a cup of tea or coffee.
The tangerines at my farmers market were so sweet, juicy and plump. I decided to turn them into these crumbly cookies for us to enjoy during the upcoming cold evenings. I used Land O Lakes® Butter with Canola Oil because it’s made with only sweet cream, canola oil and salt. It’s my go-to for baking and spreads easily right out of the refrigerator for when I want to enjoy it on toast or pancakes. It’s always a staple in my kitchen no matter what I’m cooking or baking.
Related Recipe: Upside Down Quince Cake
Polvorones are great edible gifts. They have a long shelf life, are delicious and are very easy to prepare. If you are in a bind, pressed for time and need to contribute to holiday pot lucks or parties, this is the recipe for you.
These sugar cookies can last quite a while. Keep them in a tight sealed container to preserve their freshness and enjoy whenever you have a sweet craving.
For more recipe ideas visit landolakes.com or follow along on Facebook, Instagram or Twitter.
Ingredients
- ½ cup Land O Lakes® Butter with Canola Oil, room temperature
- ¾ cup granulated sugar
- 1 egg yolk
- ½ cup tangerine (or orange) juice
- 2 tablespoon tangerine (or orange) zest plus more for garnish
- 2 ½ cups all-flour plus more for kneading
- ¼ teaspoon baking soda
- powdered sugar for dusting
Instructions
- Preheat oven to 375° F. Line a large baking tray with parchment paper. Set aside.
- Place Land O Lakes® Butter with Canola Oil in the bowl of a stand mixer and mix for 30 seconds on medium speed. Add sugar and egg yolk and continue mixing. Add juice and zest and mix for 30 seconds more or until completely combined. Decrease mixing speed and add flour, ½ cup at a time, add baking soda. Dough should be crumbly but wet.
- Sprinkle a working surface with a 2 to 3 tablespoons flour. Transfer dough to working surface and knead into a smooth ball. Take a piece of dough from ball and roll out with a rolling pin. Cut out 2-inch circles with a cookie cutter and place on parchment paper-lined baking tray.
- Bake for 15 minutes, remove from oven and let cool. Transfer to a cooling rack and dust with powdered sugar and tangerine zest before serving.
