You can do it by hand or with a mixer. Like all cookies, polvorones must be kept in a well-sealed container to prevent them from drying out. You can also subscribe without commenting. Divide the dough by cutting ¾ inch (2 cm) wide sections and lay flat on a parchment paper. In a large bowl, whip butter (or lard) until frothy. Stir in vanilla. Don’t overwork the dough: Combine the dough until it just comes together and is well mixed. In the days of the Spanish inquisition, eating mantecados was a way of proving your Catholic faith, just like eating ham or chorizo . Powder is “polvo” in Spanish. Lard: I know lard has gotten a bad rap and is shunned by most bakers. Polvorones recipe are only one of many shortbread cookies recipes. Copying and/or pasting full recipes to any social media/website/blog is strictly prohibited. Flour a work surface and form a cylinder of 1 inch (2,5 cm) diameter. Your email address will not be published. Place on ungreased cookie sheets 2 inches apart. If your dough is sticky after mixing, let it rest in the fridge for 30 minutes before rolling into balls. For instance, mantecados always contain pork lard because ‘manteca’ means lard in Spanish. Mix until you have a crumbly dough. You can give them a dusting of cinnamon and sugar or confectioners sugar as they thaw to freshen them up a bit. I can’t wait to hear how they turn out for you! Preheat oven to 480 F / 250 C for 15 minutes. Notify me of followup comments via e-mail. Those are mainly made using lard. They’ll keep for about a week in a well-sealed container at room temperature. It’s actually a magical ingredient that imparts loads of flavor. The dough for this polvorones recipe will keep for 2-3 days in the fridge. Chocolate chip shortbread cookies is another great way to incorporate chocolate and dress up the traditional recipe. © Gonna Want Seconds. Stir flour mixture into lard mixture to form a stiff dough. Do not overmix. They fall in the shortbread cookies category because they have a high fat to flour ratio and a crumbly texture. Don’t worry, it won’t make your cookies taste like pork! Across the globe, cookies bring families together, celebrate holidays and achievements, and just make everyone feel good. Required fields are marked *. The lard only exists in the traditional version. In a small mixing bowl, whisk together flour, salt, and 1/2 teaspoon of cinnamon; set aside. Polvorones, on the other hand, get their name from the fact that they are sprinkled with powdered sugar. Here are a few variations to consider for this polvorones recipe. Cool cookies for 3-5 minutes, or until set (transferring without crumbling) then transfer to wire racks. You can add a few drops of food coloring to your dough or decorate with sprinkles instead of rolling the cookies in sugar. Don’t worry, it won’t make your cookies taste like pork! There are a few other differences. On the other hand, polvorones can be made with butter, milk, or oil. Do you friends at the bakery ever use lard for their polvorones? In a small bowl, mix together 1 cup granulated sugar and 1 teaspoon cinnamon. Mantecados are typically made with lard which is “manteca” in Spanish. Remove the dough from the refrigerator and bring to room temperature. Biscochitos are another traditional lard or butter-based cookie. Now let me share with you our family favorite recipes! I know you’ll love these buttery, cinnamon-spiced Christmas cookies! Let’s head to the kitchen and get baking! There are two options to shape the polvorones: The day before, or the morning of if you make polvorones in the afternoon, sift the flour and almond flour in a baking sheet and toast gently while stirring often, in an oven preheated at 250 F / 120 C for 30 minutes. Each of these countries has its own version of polvorones. For instance, mantecados always contain pork lard because ‘manteca’ means lard in Spanish. Content and photographs are copyright protected. Cream together lard or butter with the powder sugar. If you overwork it, the lard starts to melt, and you’ll lose the crumbly texture. Spiced with anise, their taste is definitely different than your typical sugar cookie, and they’re the state cookie of New Mexico! Shape dough into 1 inch balls. Bake for 15 to 20 minutes in the preheated oven, or until the bottom of cookies are golden (tops and edges will remain pale). A sprinkle of sugar: You can use granulated sugar and cinnamon to coat the cookies instead of the confectioner’s sugar. Transfer the dough balls to a freezer bag for long term storage. They will get soggy and soft if they are stored warm. January 11, 2016 at 12:13 am. Mix until you have a crumbly dough. Add the lemon zest and juice. You’ll love how simple they are to make and the flexibility of making and freezing ahead of time. Polvorones tend to be served in an oval shape, while mantecados are typically round.