Cookie of the Month: April 2026
“This cookie brings back so many memories from my childhood. My favorite thing to do was tag along with my dad on his trips to the hardware store or the hardwood store. We walked everywhere since we didn’t own a car, and by the time we were done shopping, we would stop at the convenience store and each get a 7-Up and a pack of Polvorones. I really wish
I could freeze time or go back to when things were simpler.” - Joaquin Campos
Polvorones
Joaquin Campos, Executive Chef at Sedgefield Country Club
Ingredients:
½ cup unsalted butter at room temperature
½ cup solid vegetable shortening
2½ cups sifted powdered sugar
1 Tsp finely grated orange zest
1 Tbsp fresh orange juice
2 cups unbleached all-purpose flour
⅔ cup ground walnuts
¼ tsp sea salt
Directions:
In a bowl beat together the butter and shortening until creamy. Add 1 1/2 cups of the powdered sugar, the orange zest and the orange juice and beat until blended.
In another bowl, stir together the flour, nuts, and sea salt. Add the flour mixture 1 tbsp at a time to the butter mixture, beating until thoroughly incorporated. The dough will be crumbly.
Transfer the dough into a bowl. Wrap and then refrigerate for 1-2 hours.
Preheat the oven to 325 degrees. Line a baking sheet with parchment paper or a silicone mat.
Using your hands, roll small pieces of the dough into 1-inch balls. Place them in the baking sheet , spacing them about 1.5 inches apart and gently pressing them to flatten slightly.
Bake the cookies until the edges turn pale gold, 10-15 minutes.
Meanwhile, place the remaining 1 cup of powdered sugar in a shallow bowl. When the cookies are ready, remove the baking sheet from the oven. While they are still hot, using a spatula, remove the cookies one at the time carefully roll them in the sugar. Set them on a rack and let them cool completely, then roll them again in the sugar, shaking off the excess.
Layer between sheet of parchment paper in an airtight container and store at room temperature.