Polvorones (Tri-Color Mexican Sugar Cookies)

While mixer is set on low, add in the egg, vanilla and baking powder. 

Turn the stand mixer off. Gradually, add in wheat flour and turn mixer on to combine ingredients after each round of additional wheat flour. 

Remove mixture from your bowl. Gently knead the dough with your hands on a work surface lightly dusted with flour.

Divide the dough into three equal parts and place in separate glass bowls. Add pink or red food coloring into one portion of dough and knead until desired color. Add yellow food coloring to the second bowl and knead until desired color. Add cocoa powder to the last dough ball and knead until thoroughly combined.

Cover the containers of dough with plastic wrap and refrigerate for 20 minutes.

On a lightly floured surface, roll each color into a cylinder with a diameter of about 2-inches and 16 to 18-inches long (for mini cookies). Place the three colors side by side on a large sheet of plastic wrap. Cover tightly with plastic and roll gently to fuse the three colors together. I shaped the cookie dough roll into a square, but feel free to adjust for round cookies, or place two rolls of cookie dough on the bottom and one on the top to form a triangle.

Freeze for 30 minutes.

Preheat oven to 350 degrees F.

Take the dough out of the freezer, remove the plastic wrap, and over a clean surface, cut the cylinder of dough into 1/4-inch thick pieces.

Place cookies onto a lightly greased baking sheet.

Bake for 12 to 14 minutes or until bottoms are lightly golden. 

Dust with granulated sugar while warm.