Pan de Huevo Conchas

Yield: 12 large

Rise: 2hr

Ingredients:

Dough

1 cup Warm Water

1 tbsp Yeast

1/2 cup Sugar

1/4 cup Shortening

4 Eggs

1 tsp Salt

4 cups All Purpose Flour

Topping

1/2 cup Shortening

1/2 cup Sugar

1/2 cup Powdered Sugar

1 cup All Purpose Flour

3 tsp Vanilla

For colored topping, add 2-3 drops of food color + 1 tbsp flour. For chocolate topping add 2 tbsp baking cocoa + 1 tsp vanilla.

Directions:

  1. Combine yeast and water and set aside for 10 min. In a Large bowl, min sugar and shortening until well blended. Add in eggs and salt. Add yeast water alternating with flour. Dough will be thick and not sticky, add flour as needed. Turn onto floured counter and knead a few times. Place dough into a well oiled bowl, cover an let rise 1hr.
  2. Line 2 large baking sheets with parchment paper. Scoop out dough and drop onto 2 baking sheets, 6 mounds each . About 4 tbsp or a small palm size. Cover and let rise 1hr.
  3. Preheat oven to 325 degrees F. In a mixing bowl, mix shortening and sugar. Add powdered sugar and 2 tsp vanilla, slowly add flour until thick and creamy. At this point you can add baking cocoa and vanilla or food coloring and flour. Divide topping mixture into 12 sections. Working with one section at a time. Roll between 2 small sheets of parchment paper to about 1/4 inch thick or enough to fit on top of dough. score topping with a knife (I use a tomato-onion holder slicer) and place on top of dough. Continue with rest of topping.
  4. Bake 12-15 minutes.

Mexican Bakery cracked Pink Sugar Cookies (Polvorones) Pan Dulce

The closest to those pink sugar cookies from the bakery.

Growing up in Guadalupe, Az. we had Flores Bakery within walking distance. When I went to the Mexican bakery and couldn’t decide what to get, the pink fluffy crackly looking cookie was my favorite. These cookies are the closest to what I remember from the panaderia.

Yield: 3 dozen (3 1/2 inch cookies)

Rest: 1 hr

Ingredients:

3/4 tsp salt

1 tsp baking powder

2 tsp baking soda

4 1/2 cups all purpose flour

1 3/4 cup shortening

1 1/2 cup sugar

2 tsp vanilla

2 eggs

few drops red food color

decorating sugar crystals

Directions:

  1. In a mixing bowl whisk together salt, baking powder, baking soda and flour, set aside.
  2. In another large bowl cream together shortening and sugar. Add vanilla, eggs and food color. When mixture is creamy, add the flour mixture slowly, mixing well. Dough will be thick. Cover with plastic wrap and refrigerate 1 hr.
  3. Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper.
  4. Place decorating sugar in a small bowl. Roll 1/4 cup of dough (about 2oz) into a ball, roll top in sugar and place on baking sheet sugar side up. Place about 2 inches apart. Flatten each ball slightly with palm of hand. I bake about 8 on each sheet.
  5. Bake 12-14 minutes. Let cookies rest on baking sheet for 5 minutes then transfer to wire rack to cool. Repeat with rest of dough.

Do you remember this cookie from the Flores Bakery? Do you have a recipe that’s closer to the original? I would love the recipe. Keep me in mind.