Polvorones Puerto Rico-style

Preheat oven to 350°F (175°C).

Combine sifted wheat flour, sugar, and salt in a large mixing bowl, stirring gently with a fork to distribute ingredients evenly.

Create a well in the center of the dry mixture and add the room temperature egg, softened butter, and cooking oil into the well.

Gradually mix the wet ingredients into the dry ingredients using a fork, working from the center outward until a crumbly dough forms.

Continue mixing with hands if needed until the dough comes together in a cohesive mass with a slightly grainy texture (do not overwork).

Divide dough into small balls about 1 inch in diameter and place them 2 inches apart on a parchment-lined baking sheet.

Gently flatten each ball with the bottom of a glass or your palm into a disc approximately ¼ inch thick.

Bake for 15-20 minutes until the edges are light golden and the tops are set but still pale.

Remove from oven and allow polvorones to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.