Polvorones de Puerto Rico or Puerto Rican Shortbread Cookies are soft and crumbly shortbread cookies that melt in your mouth. Some people call them “mantecaditos” This is my version of polvorones puertorriqueños. They are festive and can be made with sprinkles or guava paste. They are especially popular for Christmas!
This is my abuela classic recipe using almond extract. You can top them with sprinkles but I love guava paste better. Also you can skip sprinkles and guava and use powder sugar after they’re ready and cool. It depends on how you want them.
They’re popular throughout Latin America, Spain, and the Philippines. Every country have its version of a cookie like this and they go by different names.
For a vegan version replace ingredients for vegan and just skip the egg. Also if you want to make them gluten-free just replace the flour.
Here’s the recipe:
Polvorones (Puerto Rican Shortbread Cookies)
- 1/2 cup sugar
- 1/2 cup (1 stick) butter
- 1/2 cup shortening
- 1 egg yolk
- 1 teaspoon almond extract
- 2 1/4 cups all-purpose flour
- 1 16 oz bottle guava marmalade
Preheat the oven to 350 F. Line a sheet pan with parchment paper. Cream sugar, shortening and butter in a large bowl. Mix in egg yolk and almond extract. Blend in the flour slowly , until well combined and chunky.
Using your hands or a scoop, form small balls (about 1 tablespoon each). Place on a large cookie sheet spaced about 1″ apart.
Bake for 15-20 minutes, until done. The bottom of the cookies should be golden, but they should be pale on top.
Allow to cool for at least 10 minutes before serving.
IF YOU ARE USING PINTEREST, FEEL FREE TO PIN THE FOLLOWING PHOTO: