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 medium bowl, whisk together the flour and baking soda; set aside.
Combine the butter with both sugars; beat on medium speed until light and fluffy.
Reduce speed to low; add the salt, vanilla, and eggs. Beat until well mixed, about 1 minute.
Add flour mixture; mix until almost combined.
Stir in the oats and chocolate chips. Chill dough for one hour to overnight.
Preheat oven to 350 degrees.
Use a small ice cream scoop to drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.
Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes.
Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely.