Puerto Rican Polvorones (Shortbread Cookies)


  • ½ cup unsalted butter*, at room temperature
  • ½ cup shortening or lard
  • ½ cup sugar
  • 1 teaspoon almond extract (or vanilla)
  • ½ teaspoon salt*
  • 2 ¼ cups all-purpose flour
  • Sprinkles or guava paste for filling


Preheat the oven to 350 degrees.

  1. Line a cookie sheet with a silicone mat or parchment paper, or use an ungreased cookie pan.
  2. In a large bowl, cream butter, shortening (or lard) and sugar until light and fluffy, about 3 minutes.
  3. Stir in almond extract, salt and flour until well combined.
  4. Divide dough into small balls, about 1 ½ teaspoons each.
  5. Create an indent in each cookie with your thumb.
  6. Add sprinkles or a small cube of guava paste (about ½ inch cube).
  7. Bake for 15-20 minutes or until edges are golden.
  8. Cool on cookie sheet for 5 minutes before removing to wire rack to cool completely.

error: God Bless You!