yello, green, and orange sugar cookies on white background with white bowls of colored sugar and sliced citrus fruit
5 from 1 vote

Mexican Sugar Cookies: Plovorones

Adapted from The International Cookie Cookbook by Nancy Baggett

Makes 27 cookies
Author Wendy Sondov


  • 2 3/4 cups all-purpose flour
  • 1 1/4 teaspoons baking powder
  • 1/8 teaspoon salt
  • 1 cup butter flavored vegetable shortening Crisco
  • 1 cup granulated sugar
  • 1 large egg
  • zest of 1 lemon
  • 3-4 tablespoons water
  • 1/8 teaspoon lemon extract I use Loranne Oils lemon baking emulsion
  • zest of 1 orange
  • zest of 1 lime
  • Yellow green, orange food coloring gel
  • Yellow green, orange large crystal decorating sugar


  1. Preheat the oven to 350° F. Line 3 cookie sheets with parchment paper.
  2. In a medium mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In the bowl of an electric mixer, beat the shortening until fluffy.
  4. Mix in the sugar.
  5. Beat in the egg and lemon zest.
  6. Gradually, mix in the flour mixture.
  7. Add the water, 1 tablespoon at a time, just until a dough ball forms and the dough is no longer crumbly.
  8. Divide the dough into 3 equal pieces.
  9. Add 2-3 drops of yellow food coloring gel and lemon extract to the first piece of dough. Knead until evenly colored.
  10. Add 2-3 drops of green food coloring gel and lime zest to the second piece of dough. Knead until evenly colored.
  11. Add 2-3 drops of orange food coloring gel and orange zest to the third piece of dough. Knead until evenly colored.
  12. Use a medium scoop to make 2 tablespoon portions of dough. Roll the portions into balls.
  13. Press the top of each dough ball into matching colored sugar.
  14. Place the dough balls on the prepared cookie sheets, about 4" apart ( 9 dough balls on each cookie sheet).
  15. Place a square of wax paper (about 3" x 3") on top of one dough ball. Use the bottom of a 1/2 cup measuring cup to press down evenly until the dough is 1/4" thick. Repeat with all of the dough balls.
  16. Bake 1 cookie sheet at a time for 10-12 minutes or until the edges are just beginning to brown.
  17. Remove from the oven and cool on the baking sheet for 2 minutes before transferring the cookies to a wire rack to cool completely.
  18. Store in an airtight container at room temperature for up to 10 days.

Packing Tips

Wrap pairs of cookies, bottoms together, in plastic wrap. Stack the bundles in a column in a freezer weight ziplock bag. Remove as much air as possible from the bag before sealing. For shipping times longer than 10 days, vacuum sealing is recommended.