The dough of this type of cookie is its main characteristic, unlike other cookies, the dough must be compacted, enough so that the cookie is fragile and melts in the mouth. This is achieved through the balance between flour, sugar and vegetable shortening. Butter or margarine should never be substituted for shortening.

The secret so that the polvorosas have their characteristic texture is that the wheat flour must be free of moisture, so we weigh the amount we are going to use and take it to the oven at 200 ºC for 5 minutes, always monitoring that the wheat flour does not burn.

In a bowl, we pour the butter already weighed, and beat with an electric mixer until creamy, add the sugar little by little, and continue beating with the mixer.

Add the sifted wheat flour little by little and beat with your hands, so that the dough is very compact, add the dash of vanilla, and continue mixing.

We take the dough to the refrigerator for 30 minutes, after this time we make the shapes that are to your liking for the cookies, I usually make small balls, as they look very beautiful, we mark shapes on the surface of the dough with a table knife, we take it to the oven for 15 minutes at 250ºC. Garnish with icing sugar.

Thanks for all the support and advice to @oscarrcc89 , @cindycam, @businessactivity, @gensequini, @rjlv190, @riska-amanda,@litzney y @ ponpase -.

I say goodbye, until the next publication reminding you friends that mvcookies is at the forefront of the new era of digital investments; That is why we accept Steem and SBD as a means of payment for our delicious cookies.