How To Make
Recipes from Europe
These Spanish Shortbread cookies known as Polvorones are sweet and crumbly - and a popular Christmas cookie. Here's how to make them!
All-Purpose Flour Almond Flour Lard Powdered Sugar Cinnamon Salt
Start by preheating the oven to 355 degrees Fahrenheit. Toast the flour in the oven for about 15 minutes.
While the flour toasts, toast the almond flour in a pan on the stove over medium-low heat, stirring regularly.
The almond flour is done when it has a darker color and it smells toasted. Remove from heat and allow it to cool.
Add the flour, lard, powdered sugar, cinnamon, and salt to a large mixing bowl.
Now combine the ingredients with a spatula or with clean hands. It can take some time to achieve a consistent, soft dough.
Allow the dough to rest for 30 minutes, then roll it out, about 1/2 inch thick. Also preheat the oven to 375 degrees Fahrenheit.
Cut the cookies with a cutter - circles or ovals are traditional shapes. Gather the leftover dough and roll it out again. Repeat until you have none left.
Move all the raw cookies to a baking sheet lined with parchment paper. Leave some space between the cookies.
Bake the cookies at 375 degrees Fahrenheit for 12 minutes - but keep an eye on them around 10 minutes because they can burn quickly.
When done, remove the cookies from the oven. Allow them to cool, and then sprinkle with powdered sugar! Enjoy!
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