Polvorón Napolitano (Neapolitan Shortbread)

Indulge in the delightful flavors of Polvorón Napolitano, a Mexican shortbread cookie inspired by the classic Neapolitan trio of vanilla, chocolate, and strawberry. These buttery, crumbly treats are perfect for any occasion.

Ingredients

🧈 1 cup (2 sticks) unsalted butter, softened

🍬 1 cup powdered sugar

🌾 2 cups all-purpose flour

🧂 1/4 teaspoon salt

🍫 2 tablespoons unsweetened cocoa powder

🍓 1 teaspoon strawberry extract

🌸 Pink food coloring

🍨 1 teaspoon vanilla extract

Equipment

• Mixing bowls

• Electric mixer

• Spatula

• Plastic wrap

• Rolling pin

• Knife

• Baking sheet

• Parchment paper

Prep Time

30 minutes

Chill Time

1 hour

Bake Time

12-15 minutes

Calories & Macros (per cookie)

Note: Nutritional values are approximate and can vary based on specific ingredients and serving sizes.

• Calories: 120

• Protein: 1g

• Carbohydrates: 12g

• Fat: 7g

Instructions

1. Prepare the Base Dough

o In a mixing bowl, cream the softened unsalted butter and powdered sugar together using an electric mixer until light and fluffy.

o Gradually add the all-purpose flour and salt, mixing until a soft dough forms.

2. Divide and Flavor the Dough

o Divide the dough into three equal portions.

o Chocolate Dough: Mix one portion with the unsweetened cocoa powder until fully incorporated.

o Strawberry Dough: Mix the second portion with the strawberry extract and a few drops of pink food coloring until evenly colored.

o Vanilla Dough: Mix the third portion with the vanilla extract.

3. Shape and Chill the Dough

o On a piece of plastic wrap, shape each dough portion into a flat rectangle of equal size.

o Stack the three rectangles on top of each other in the order of your choice.

o Gently press them together and wrap tightly in plastic wrap.

o Refrigerate the stacked dough for at least 1 hour to firm up.

4. Preheat the Oven

o Preheat your oven to 350°F (175°C).

o Line a baking sheet with parchment paper.

5. Slice and Bake the Cookies

o Remove the chilled dough from the refrigerator and unwrap.

o Using a sharp knife, slice the dough into 1/4-inch thick cookies.

o Place the slices onto the prepared baking sheet, spacing them about 1 inch apart.

o Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden.

o Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Cooking and Serving Tips

• Variations: For added texture, sprinkle the tops with granulated sugar before baking.

• Serving Suggestions: Pair with a cup of hot chocolate or coffee for a delightful treat.

• Storage: Store in an airtight container at room temperature for up to one week.

Enjoy your Polvorón Napolitano! 🍪🍫🍓

NoWayJoseCuisine
Polvorón Napolitano (Neapolitan Shortbread)