Spanish Shortbread

Spanish Shortbread Recipe - Authentic Taste of Spain

Region / culture: Spain | Servings: 40

Introduction

Spanish Shortbread, also known as Polvorones, is a traditional Spanish cookie that is rich, buttery, and crumbly in texture. These cookies are often enjoyed during the holiday season or special occasions.

History

The origins of Spanish Shortbread can be traced back to the Middle Ages in Spain. The recipe has been passed down through generations and has become a beloved treat in Spanish culture.

Ingredients

3.33 cups all-purpose flour
1 tsp ground cinnamon
0.13 tsp salt
1 cup softened lard
1.25 cups granulated sugar
2 large egg yolks
1 lemon (grated zest and juice)
2.5 cups finely ground almonds

How to prepare

Preheat the oven to 325°F (160°C) and grease four cookie sheets.
Sift the flour and salt into a large bowl.
In a second large bowl, beat the lard and sugar with an electric mixer on high speed until creamy.
Add the egg yolks and beat until well blended. Then mix in the dry ingredients and lemon zest.
Stir in the ground almonds and lemon juice until well blended. Turn out onto a lightly floured countertop and knead to form a smooth dough.
Cover with parchment paper and roll out the dough to about 1 cm thickness. Remove the paper and use a 6 cm cookie cutter to cut out 40 cookies. Use a spatula to transfer them to the prepared cookie sheets, placing them 2.5 cm apart.
Bake one batch at a time for 20 minutes. Then lower the temperature to 350°F (177°C) and bake for an additional 5–10 minutes, or until lightly golden.
Cool the cookies on the cookie sheets for about 1 minute, then transfer them to a cooling rack.
Allow the cookies to cool completely before enjoying. They can be stored for up to 8 days.

Variations

Add a sprinkle of powdered sugar on top of the cookies before serving.
Mix in some chopped nuts or dried fruit for added texture and flavor.

Cooking Tips & Tricks

Make sure to use softened lard for the best texture in these cookies.

- Be careful not to overmix the dough, as this can result in tough cookies.

- Rolling out the dough to an even thickness will ensure that the cookies bake evenly.

Serving Suggestions

Spanish Shortbread pairs well with a cup of coffee or tea for a delightful afternoon treat.

Cooking Techniques

Kneading the dough until smooth will help create a tender cookie.

- Baking the cookies in batches ensures that they cook evenly.

Ingredient Substitutions

If you don't have lard, you can use butter as a substitute.

- You can use almond flour instead of ground almonds for a smoother texture.

Make Ahead Tips

You can prepare the dough for Spanish Shortbread ahead of time and refrigerate it until ready to bake.

Presentation Ideas

Arrange the cookies on a decorative platter and sprinkle with powdered sugar for a festive touch.

Pairing Recommendations

Spanish Shortbread pairs well with a glass of sherry or a sweet dessert wine.

Storage and Reheating Instructions

Store Spanish Shortbread in an airtight container at room temperature for up to 8 days. Reheat in the oven for a few minutes to refresh the cookies.

Nutrition Information

Calories per serving

Each serving of Spanish Shortbread contains approximately 200 calories.

Carbohydrates

Each serving of Spanish Shortbread contains approximately 20 grams of carbohydrates.

Fats

Each serving of Spanish Shortbread contains approximately 12 grams of fats.

Proteins

Each serving of Spanish Shortbread contains approximately 3 grams of proteins.

Vitamins and minerals

Spanish Shortbread is not a significant source of vitamins and minerals.

Alergens

Spanish Shortbread contains almonds and eggs, which may be allergens for some individuals.

Summary

Spanish Shortbread is a rich and indulgent treat that is best enjoyed in moderation due to its high fat and calorie content.

Summary

Spanish Shortbread is a classic cookie that is perfect for special occasions or holiday gatherings. With its rich, buttery flavor and crumbly texture, these cookies are sure to be a hit with friends and family.

How did I get this recipe?

I can't forget the moment I stumbled upon this recipe for Spanish Shortbread. It was many years ago, when I was just a young girl living in a small village in Spain. I used to spend my days helping my mother in the kitchen, learning the secrets of traditional Spanish cooking.

One day, while rummaging through an old cookbook that had been passed down to my mother from her own grandmother, I came across a recipe for Spanish Shortbread. The ingredients were simple - butter, sugar, flour, and a hint of lemon zest - but the method was what intrigued me. The recipe called for the dough to be rolled out and cut into intricate shapes before being baked to perfection.

I decided to give it a try, and with my mother's guidance, I set to work. I creamed the butter and sugar together until it was light and fluffy, then slowly incorporated the flour and lemon zest. The dough came together beautifully, and I carefully rolled it out before cutting it into delicate shapes.

As the shortbread baked in the oven, the sweet aroma filled the kitchen, and I couldn't wait to taste the finished product. When the shortbread emerged golden and crisp, I took a bite and was instantly transported back to my childhood. The buttery richness combined with the subtle hint of lemon was a taste of pure nostalgia.

From that moment on, Spanish Shortbread became a staple in our household. I would make it for special occasions, like birthdays and holidays, and it never failed to impress. As I grew older and began exploring other cuisines and recipes, Spanish Shortbread remained a constant favorite.

Over the years, I have shared the recipe with friends and family, passing on the tradition of homemade Spanish Shortbread. Each time I make it, I am reminded of that first moment of discovery in my mother's kitchen, and I am grateful for the memories and flavors that have shaped my love of cooking.

Now, as a grandmother myself, I continue to make Spanish Shortbread for my own grandchildren. I hope that one day, they too will stumble upon a recipe that captures their heart and soul, just like Spanish Shortbread did for me all those years ago. For me, this recipe is more than just a dessert - it is a reminder of the joy and connection that cooking can bring, and the power of tradition to transcend time and space. And for that, I am truly grateful.