Spain

Polvorones (Spanish Shortbread)

A Spain recipe for Polvorones (Spanish Shortbread), presented with clear ingredients and concise step-by-step instructions.

24 servings · Moderate

Polvorones (Spanish Shortbread)

These are the crumbly little cookies of Spanish Christmas, traditionally baked in trays at home well before the holidays rather than bought at the last minute. The dough is deliberately short and sandy, and it barely holds together, so it gets pressed into the tin instead of rolled. Making them weeks ahead and dusting them with powdered sugar and cinnamon just before serving is entirely ordinary.

Ingredients

  • margarine1 cup
  • white sugar1 cup
  • salt0.5 tsp
  • all-purpose flour4 cups
  • eggs2
  • vanilla extract1 tsp

Directions

  1. 1

    Preheat oven to 350°F (180°C)

  2. 2

    Mix the margarine and the sugar in a mixing bowl until it reaches a creamy consistency.

  3. 3

    Mix in the vanilla extract, salt, and eggs.

  4. 4

    While mixing the ingredients, add the flour and stir until it becomes hard to stir the mix.

  5. 5

    Make small balls and place on a flat baking sheet without grease.

  6. 6

    Bake for 15–20 minutes in the preheated oven, or until golden.

  7. 7

    Let cool.

Source: Wikibooks Cookbook (English) · CC BY-SA 4.0; English normalized and Chinese translation added by WorldBite.