Mexican Shortbread Cookies (Polvorones Mexicanos)

1. Soften the Butter

Soften 4 ounces of unsalted butter in a microwave-safe bowl by heating it in the microwave at 25% power for about 45 seconds.

2. Prepare the Dry Ingredients

In a food processor, pulse together 1 1/4 cups of flour, 1/4 cup of sugar, and 1/2 teaspoon of salt until well mixed.

3. Mix in the Butter

Add the softened butter to the dry ingredients in the food processor and pulse until you achieve a uniform, crumbly mixture.

4. Chill the Dough

Transfer the mixture to a work surface, form it into a ball, and flatten with a rolling pin to about 1/2 inch thick. Wrap in plastic wrap and refrigerate for 30 minutes.

5. Cut and Prepare for Baking

After chilling, cut the dough into shapes and arrange on a baking sheet. Press any selected toppings onto the cookies if desired.

6. Bake the Cookies

Bake in a preheated oven at 350 degrees Fahrenheit for 15 to 17 minutes until the edges are lightly golden. Then transfer the cookies to a wire rack to cool for 2 minutes.

7. Serve or Store

Optionally sprinkle with powdered sugar or cinnamon sugar and store the cooled cookies in an airtight container.