Puerto Rican Polvorones

5 from 1 vote

Polvorones or Mantecaditos are delicate, buttery, and mildly sweet. These buttery cookies melt in your mouth, crumbling with each bite.

Prep Time35

Cook Time20

Cooling10

Total Time1 5

Course: Desserts

Cuisine: Puerto Rican

Servings: cookies

Calories: 106kcal

Leave butter on the counter and let it come to room temperature.
¼ pound butter, ½ cup vegetable shortening
Preheat the oven to 350 degrees F.
In a bowl, cream butter, and vegetable shortening.
Add in sugar and cream together.
½ cup sugar
Add almond extract and flour, and blend.
1 teaspoon almond extract, 2 ¼ cups flour
Take mixture by teaspoonfuls and rub with the palm of the hands to form balls.
Arrange on a parchment paper line cookie sheet.
Press each ball gently with the back of a teaspoon to create a depression and form the cookie.
Decorate with guava paste, sprinkles, Maraschino Cherries, or desired preserve.
1 oz guava paste, colored sprinkles
Bake cookies for 20 minutes or until lightly golden around the edges. Remove from the oven and let cool before serving.

If the dough is too loose: Add a bit more fat. Small amounts go a long way. Once you add the fat, incorporate it and test it to see if it holds its shape.

Keep the Dough Simple: Avoid over-mixing the dough; mix just until combined. Overworking the dough can make the cookies tough instead of tender.

Store Properly: Once cooled, store polvorones in an airtight container at room temperature to keep them fresh. They can last up to a week and retain their melt-in-your-mouth texture.

Dough Feels Too Soft to Handle: The problem could be overly softened or melted butter. Solution: Firm the dough in the fridge for 15-30 minutes. This will make it easier to roll and shape.

Uneven Baking or Browning: Uneven oven temperature or cookie sizes can cause uneven browning. Solution: Use an oven thermometer to ensure accuracy and ensure all cookies are the same size. Rotate the baking sheet halfway through for even baking.