Polvorones (shortbread cookie)
A traditional Puerto Rican shortbread thumbprint cookie served during the holidays.
Preparation 1. Preheat your oven to 350F. 2. In a deep bowl, cream together the butter and Crisco. 3. Add sugar slowly to the mix and mix well. Next, add the almond extract and mix well. Then, add the flour little by little until the mix is hard to stir. 4. Form small balls with the dough and place on a cookie sheet, pressing the center with your thumb to make a small indent. 5. Evenly press non-pareil sprinkles in the cookie well. Bake cookies for 15-20 minutes or until golden.
Ingredients ● 2 ¼ to 2 ½ cups flour ● ½ cup butter ● ½ cup Crisco shortening ● ½ cup sugar ● 1 tsp almond extract ● Non-pareil sprinkles
Made at Gather, Make and Give, to benefit United for Puerto Rico, December 2017