Description
Polvorones are very similar to a shortbread cookie with a buttery flavor and crumbly texture topped with guava paste or spinkles.
Scale
Ingredients
- 4 sticks of unsalted butter, soft
- 8 ounces cream cheese, soft or ½ cup of vegetable shortening
- 3 tablespoons sugar or to taste
- 1 teaspoon almond extract or 2 teaspoons vanilla extract
- 4 cups all-purpose flour
- 1 can (1 pound 5 ounces) guava paste
Instructions
- Preheat oven to 350°F. Mix butter and cream cheese in a bowl.
- Add the sugar and almond extract. Stir well.
- Stir 1 cup of flour at a time into cream cheese mixture until a dough is formed.
- Shape dough into a ball and refrigerate for 1 hour or overnight. This is optional.
- Cut dough into 4 sections. Remove enough dough from one of the sections and roll into 1 to 1½-inch round balls with your hands.
- Flattened dough with the palm of your hands and then make an indentation in center of cookie dough, using your thumb.
- Arrange cookies on baking pan (10.5 x 15.5-inches) lined with parchment paper.
- Cut guava paste into quarters and then cut one quarter into small chunks.
- In a saucepan, add the small chunks of guava paste and simmer over low heat. Stir until the guava paste is completely melted.
- Fill a drizzler with the melted guava paste if you prefer or use a spoon to fill center of each cookie.
- Add the melted guava paste in center of each cookie.
- Bake for 10 to 15 minutes.
Notes
One section of dough makes 12 to 15 polvorones, depending on size. The nutritional value is based on one section of dough.
Sometimes I prepare the dough in advance and freeze dough in a large plastic container until ready for use. Dough can be kept in freezer for at least 6 months.
- Category: Cookies
- Method: Baking
- Cuisine: Puerto Rican
