Jessica Dee

Home baker. Dessert & Mexican bread maker.


These cookies are typically brown, pink and white. I made them with the Mexican flag colors for the anniversary of the Battle of Puebla (Cinco de Mayo). When a small, outnumbered Mexican army defeated thousands of French soldiers. Little battle, big victory.

Polvorones Tricolor

A soft, crumbly shortbread cookie.
Prep Time 40 minutes
Cook Time 14 minutes
Cuisine Mexican
Servings 16


  • 1 large cookie sheet
  • parchment paper


  • 450 g all purpose flour
  • 1/2 tsp baking soda
  • 2 TBS unsweetened cocoa powder
  • food coloring of choice
  • 160 g powdered sugar
  • 1/4 tsp salt
  • 1 1/2 cups unsalted butter
  • 2 tsp vanilla extract
  • 1 egg


  • In a large bowl, cream butter and sugar until smooth. About 1 minute.
    With a mixer on low, add egg, vanilla and baking soda.
    Gradually add flour mixture to egg mixture, mix about 2 minutes. You should get a soft cookie dough consistency.
    Separate dough into 3 equal parts. Add food coloring.
    Roll each part into a 12-inch log. Place two logs on the bottom and one on the top. Shape and form dough into a triangle.
    You may have to work quickly when rolling. The butter and the food coloring will start to soften the dough. You can use flour a little at a time to keep it from getting sticky.
    Cover the dough with plastic and place in refrigerator for at least 30 minutes.
    Preheat oven to 350 F
    Unwrap dough and cut dough into 1/2-inch pieces.
    Place them on a parchment lined cookie sheet.
    Bake for 12-14 minutes.
Keyword cookies, mexican cookies, pan dulce

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