Caribbean: Venezuela: Venezuelan Paledonias Venezolanas (Cookies)

INGREDIENTS:

1 cup (200 g) vegetable shortening (at room temperature)

1 cup (200 g) granulated sugar

1/4 teaspooon salt

1 teaspoon (5 ml) pure vanilla extract

1/2 teaspoon cinnamon

2 cups (280 g) all- purpose flour

1/4 cup (30 g) powdered sugar for coating (optional)

INSTRUCTIONS:

Preheat oven to 350 º F (180 º C). Line cookie sheets with parchment paper. Set aside.

In the bowl of an electric stand mixer fitted with the paddle attachment, mix shortening on medium speed until softened and creamy, about 1 -2 minutes. Add in sugar, salt, vanilla, and cinnamon; continue mixing for 2 – 3 minutes.

Reduce the mixer speed to low, add in flour slowly; mix just until combined.

Roll balls of dough (about 1 tablespoon of dough per cookie). Arrange the balls on a large baking sheet, spacing them 1/2 inch apart. Press the tops with a fork to flatten them a little.

Bake for 18 – 20 minutes, or until very lightly browned on the sides. Let the cookies cool on the baking sheets for just 5 minutes. Then, transfer to a wire rack to cool, then once cookies are cool, sprinkle with powdered sugar, if desired.

NOTE:

Make sure your bake the cookies until they are JUST golden around the outside. The cookies might still look a little raw in the center, but once they cool, they will

STORE:

Store extra cookies in an airtight container for up to 7 days.

FREEZE:

You can freeze these cookies before or after you bake them. Flash freeze them in a single layer on a sheet pan until frozen and transfer them to a freezer bag or container. You can bake these straight from frozen; simply increase the baking time by a couple of minutes.

QUICK TIPS:

You can add a little bit of lemon or orange zest to the polvorosas to change things up.

For traditional Venezuelan Polvorosas, shortening is a MUST. This made them soft and melt-in-your-mouth tender.

Avoid over-mixing the cookie batter, or you’ll get dense cookies.

I recommend using real vanilla extract and not artificial extract for the best results.

Bake the cookies until they are JUST golden around the outside. The cookies might still look a little raw in the center, but once they cool, they will be perfect. Let the cookies cool on the baking sheets for just 5 minutes. If you leave the cookies on the baking sheets for too long, they will continue cooking, and they will be hard.