📝 About This Recipe
These iconic Puerto Rican shortbread cookies are a staple of island bakeries and festive celebrations, beloved for their delicate, crumbly texture and signature almond scent. Crafted with a blend of butter and vegetable shortening, they achieve a unique 'sandiness' that melts instantly on the tongue. Adorned with a vibrant thumbprint of guava paste or a simple maraschino cherry, they are as beautiful to look at as they are delicious to eat.
🥗 Ingredients
The Cookie Dough
- 2 1/4 cups All-purpose flour (sifted for a lighter texture)
- 1/2 cup Unsalted butter (softened at room temperature)
- 1/2 cup Vegetable shortening (provides the traditional crumbly texture)
- 1/2 cup Granulated sugar
- 1 teaspoon Pure almond extract (the signature flavor of Polvorones)
- 1/2 teaspoon Pure vanilla extract
- 1/4 teaspoon Salt (fine sea salt preferred)
The Toppings
- 2 ounces Guava paste (cut into small 1/4 inch cubes)
- 10-12 pieces Maraschino cherries (dried thoroughly and quartered)
- 2 tablespoons Rainbow sprinkles (optional for festive flair)
- 1/4 cup Confectioners' sugar (for dusting after baking)
👨🍳 Instructions
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1
Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats to ensure the cookies don't stick.
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2
In a large mixing bowl or the bowl of a stand mixer, combine the softened butter and vegetable shortening. Cream them together on medium speed until smooth and well-blended.
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3
Add the granulated sugar to the fats and continue beating for about 2-3 minutes until the mixture is light and fluffy.
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4
Stir in the almond extract, vanilla extract, and salt. Mix well to ensure the aromatics are evenly distributed throughout the creamed mixture.
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5
Turn the mixer to low speed and gradually add the sifted flour, one cup at a time. Mix just until the dough starts to come together; be careful not to overwork the gluten.
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6
The dough will be slightly crumbly but should hold together when pressed in your palm. If it is too dry, add a teaspoon of water; if too soft, chill for 15 minutes.
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7
Scoop about 1 tablespoon of dough and roll it between your palms to form a smooth ball, roughly 1 inch in diameter.
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8
Place the balls on the prepared baking sheets, spacing them about 1.5 to 2 inches apart as they will spread slightly.
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9
Using your thumb or the back of a small measuring spoon, gently press an indentation into the center of each cookie ball.
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10
Place a small cube of guava paste or a piece of maraschino cherry into the center of each indentation. If using sprinkles, press them lightly onto the edges.
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11
Bake for 20 to 25 minutes. The cookies should be set and the bottoms very lightly golden, but the tops should remain pale and white.
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12
Remove from the oven and let the cookies cool on the baking sheet for at least 10 minutes. They are very fragile while hot and need time to firm up.
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13
Once completely cooled, transfer to a wire rack. For a classic look, lightly dust the edges with confectioners' sugar using a fine-mesh sieve.
💡 Chef's Tips
Use a combination of butter and shortening for the most authentic texture; butter provides flavor while shortening ensures the 'polvo' (dusty/crumbly) feel. Do not overbake! Polvorones should stay pale on top; if they turn brown, they will lose their signature melt-in-your-mouth quality. If the dough is too crumbly to roll, your kitchen might be too cold; warm the dough slightly with your hands to soften the fats. Always sift your flour to prevent lumps and ensure a delicate, uniform crumb. Store in an airtight container at room temperature; they actually taste even better the second day after the flavors have melded.
🍽️ Serving Suggestions
Serve alongside a hot cup of Puerto Rican coffee (Café con Leche) for the perfect afternoon merienda. Pair with a glass of cold milk for a kid-friendly treat. Arrange on a platter with other tropical sweets like 'Besitos de Coco' (coconut macaroons). Gift them in a decorative tin lined with parchment paper for a thoughtful, homemade holiday present. Enjoy with a small glass of aged Caribbean rum as a sophisticated dessert pairing.