Polvorones - Mexican Cookies

1. 1

   In a bowl, using an electric mixer on medium speed, beat together the butter and shortening until creamy. Add 1 1/2 cups of the confectioners' sugar, the orange zest, and the orange juice and beat until blended.

2. 2

   In another bowl, stir together the flour, nuts, and sea salt. Add the flour mixture 1 tablespoon at a time to the butter mixture, beating until thoroughly incorporated. The dough will be crumbly. Transfer the dough to a large sheet of plastic wrap and press the dough into a ball. Wrap and then refrigerate for 1 - 2 hours.

3. 3

   Position a rack in the upper third of the oven and preheat the oven to 325u00b0F Line a baking sheet with parchment (baking) paper or with a silicone baking mat.

4. 4

   Using your hands, roll or squeeze small pieces of the dough into 3/4-inch (2cm) balls. Place the balls on the prepared baking sheet, spacing them about 1 inch (2.5 cm) apart and gently pressing them to flatten slightly.

5. 5

   Bake the cookies until the eges turn pale gold, 10-15 minutes (my oven takes slightly longer).

6. 6

   Meanwhile, place the remaining 1 cup confectioners' sugar in a shallow bowl. When the cookies are ready, remove the baking sheet from the oven. While they are still hot, using a spatula, remove the cookies one at a time and carefully roll them in the sugar. Set aside on a rack and let cool completely, then roll them again in the sugar, shaking off any excess.

7. 7

   Serve the cookies at once, or layer between sheets of parchment paper in an airtight container and store at room temperature for up to 3 days.

* Per serving · 4 servings · Values may vary.