Polvorones1

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.

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Polvorones

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Yield: About 30 cookies

Serving Size: 2-3 cookies

Polvorones

Ingredients

  • 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)

Instructions

  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.

Notes

Great with coffee!

http://foodiezoolee.com/2014/08/polvorones-the-spanish-shortbread-cookie/

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?

    Reply

So what do you think?