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.

Polvorones

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Yield: About 30 cookies

Serving Size: 2-3 cookies

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

Preheat oven to 350 degrees Fahrenheit.
Combine Crisco and sugar until you make a paste.
Add scrambled egg, almond extract and mix until combined.
Add flour, baking powder, and salt little by little. Mixing until all incorporated.
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.
Cut cookies so they are 1/2 inches in diameter.
Bake for about 20 minutes. Then sift some powdered sugar over the cookies.
Cool, and keep in Tupperware for up to a week.

Notes

Great with coffee!

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

Original recipe by Zully Hernandez

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