Polvorones: The Spanish shortbread cookie

My kind of cookie is buttery, with a touch of almond, and simple. That is why whenever I go to Puerto Rico, I return with a few bags of my favorite cookie of all time – polvorones! 

What’s a polvoron? You probably know this as a shortbread cookie – yes, I’m sure it all makes sense to you now. Polvorones are a bit dry and crumbly – you take a bite and it’s everywhere. I love the crunch and unbelievably, it isn’t something I bake often enough.

Well the other day I finally did, and I’m sharing my recipe here with you.





Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Yield: About 30 cookies

Serving Size: 2-3 cookies



  • 2/3 cup Crisco
  • 2/3 cup sugar
  • 1 egg
  • 3/8 tsp. baking powder
  • 2 2/3 cups flour
  • 1 tsp. almond extract
  • 3/8 tsp. salt
  • powdered sugar for topping (optional)


  1. Preheat oven to 350 degrees Fahrenheit.
  2. Combine Crisco and sugar until you make a paste.
  3. Add scrambled egg, almond extract and mix until combined.
  4. Add flour, baking powder, and salt little by little. Mixing until all incorporated.
  5. Place cookie dough onto a strip of parchment paper, then add a second parchment paper on top and roll dough flat to be about 1/2 inch thick.
  6. Cut cookies so they are 1/2 inches in diameter.
  7. Bake for about 20 minutes. Then sift some powdered sugar over the cookies.
  8. Cool, and keep in Tupperware for up to a week.


Great with coffee!


What’s your favorite cookie ever? Tell me about it in the comments below! 

8 thoughts on “Polvorones: The Spanish shortbread cookie

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  3. Kathy

    Seriously I’m supposed to scramble an egg to add to this? Do you maybe mean to beat the egg before adding it to the recipe?


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