1C + 2 tbsp (250 gr)unsalted butter, at room temperature
1 1/4C (250 gr)white sugar
1egg
1tbsp (15 ml)vanilla extract
The zest of 2 oranges
The juice of 1 orange
3 3/4C + 2 tbsp (500 gr)all purpouse flour
1/2tsp (2.5 gr)baking powder
1/4tsp (1.2 gr)baking soda
1 1/2tsp (7.5 gr)salt
Instructions
Preheat the oven to 180° C. Place baking paper in two rectangular molds of approximately 45cm x 33cm.
In a medium bowl, sift the flour with the baking powder, baking soda and salt.
Add the butter with the sugar in a large bowl and beat with an electric mixer or balloon whisk for 2-3 minutes until smooth and creamy.
Add the egg with the vanilla extract, orange zest and orange juice. Beat for 2 more minutes.
Add the flour mixture and beat just long enough for the ingredients to integrate and form a very soft dough.
Once the dough is formed, place it on a clean, floured surface and make approximately 20 small balls of the same size.
Take one of the balls of dough, sprinkle it with a little flour and, with the help of a lid or a glass of 6-7 cm in diameter, flatten it so that it is circular and has the typical shape of a polvorón. Repeat this process to make the rest of the polvorones.
Once all the polvorones are formed, place them in the molds separated 3 cm from each other so that they do not stick together when baking.
Bake the polvorones for about 20 minutes until they are lightly browned. It is important not to brown them too much because they will be too hard.
Remove the polvorones from the oven and let them cool in the same tray for 20 minutes before eating. It is important to let them rest during this time so they do not break.