Polvoron Napolitano (Neapolitan Shortbread Cookie)

In the mixer bowl, mix the flour, sugar, and baking powder until they incorporate very well; add the shortening and the egg and mix until you have a slightly sticky dough more like a paste. Take it out of the bowl and divide it into three equal parts; to one part add one tsp of vanilla and knead; to the second part add the remaining tsp of vanilla and the cocoa powder and knead; to the third and last part add the tsp of strawberry and pink food colorant and knead. Preheat the oven to 375 F. Once you have the three flavors, knead each flavor and form a round strip of around 30 centimeters the most evenly possible. Place two of the strips together sidewise and press gently trying to stick to each other, then place the third strip on top in between both strips like a pyramid and press gently to stick it to the other two. Dust the working area with some flour and keep forming a triangle shape, flipping it around and pressing gently. Once you have an even long piece with three sides, with a bench scrapper or a knife, slice it into pieces of around 2 centimeters of thickness. Place them in a sheet pan with parchment paper and bake for 15 to 18 minutes, they will crack, and you will notice the vanilla part will start turning golden brown on the edges, that’s when you need to take them out of the oven. They will be very soft and fragile while warm, but they will get harder once cooled down. And now you can enjoy it just like the one from the panaderias.