Pink Cookies From My South Texas Kitchen Cookbook

The Pink Cookie recipe (polvorones rosas) from my recently released cookbook is a great tailgate treat. If you have my cookbook, the recipe is on page 132. These cookies are sliced thick before baking, and they’re hearty enough to hold up to being transported to your game day tailgate. Show me your team colors at @y_delicacies.

Pink Sugar Cookies Polvorones Rosas

Yvette Jemison YDelicacies.com

Makes 24 cookies

1 cup shortening, plus more for coating pan

3/4 cup sugar, plus 1/2 cup for topping

2 cups all-purpose flour

1 1/2 teaspoons baking powder

1 teaspoon baking soda

1 1/2 teaspoons Mexican vanilla

1/4 teaspoon pink gel food coloring

1 large egg

1. Preheat the oven to 350°F. Lightly coat two baking sheets with shortening and set aside. Spread 1/2 cup of sugar on a small plate and set aside.

2. In a small bowl, whisk the flour, baking powder and baking soda together and set aside.

3. In a large mixing bowl cream the shortening and 3/4 cup sugar, vanilla and food coloring until well blended. Scrape down the sides and add the egg, and mix until well combined.

4. Scrape down the sides, add the dry ingredients and mix on low speed until well combined and a pebbly texture. Gather the dough with your hands and knead to form the dough.

5. Divide the dough in half. Roll each half into a 6-inch log. Slice each log into twelve, 1/2-inch thick slices.

6. Working with one slice at a time, dip one side of each cookie in the plate with sugar, and place on the prepared baking sheet, sugar side up. Repeat with the remaining sliced dough and sugar, arranging 12 cookies on each baking sheet about 2-inches apart.

7. Add about a 1/8 teaspoon mound of sugar in the center of each cookie. Bake in the preheated oven until the cookies are puffed, cracked on the surface and light brown the bottom, 15-18 minutes.