Description
Polvorones are delicate, buttery Spanish shortbread cookies with subtle flavor variations in orange, hibiscus, and chocolate. These cookies are layered in colorful dough pyramids, chilled for firmness, then sliced and baked to golden perfection, resulting in a crumbly, melt-in-your-mouth treat.
Ingredients
Scale
Butter Mixture
- 16 tablespoons (226g) unsalted butter, room temperature
- 1/2 teaspoon table salt
- 2 cups (227g) confectioners’ sugar, sifted if lumpy
- 1 large egg
Dry Ingredients & Flavors
- 3 1/2 cups (420g) King Arthur Unbleached All-Purpose Flour or King Arthur Gluten-Free Measure for Measure Flour
- 1 tablespoon baking powder
- Zest of 1 orange
- 1/2 teaspoon orange blossom water
- 1 teaspoon hibiscus tea, finely ground
- 1/8 to 1/4 teaspoon liquid red or pink food coloring
- 1 tablespoon (5g) black cocoa powder
- 1 1/2 teaspoons King Arthur Pure Vanilla Extract
- 1/8 teaspoon espresso powder, optional
- 1 large egg white, beaten (for brushing)
Instructions
- Make the butter mixture: In a large bowl or stand mixer bowl, beat together the butter and salt until soft and smooth. Gradually add the sifted confectioners’ sugar and beat at medium speed until well incorporated and smooth, about 2 to 3 minutes.
- Add egg: With the mixer on low speed, add the large egg and mix until fully incorporated, stopping to scrape down the bowl sides as needed.
- Incorporate dry ingredients: Add the flour and baking powder in 3 or 4 additions, mixing on low speed until a soft dough forms.
- Divide dough: Portion the dough equally into three bowls, approximately 300g each.
- Flavor first dough (orange): Add orange zest and orange blossom water to the first portion, mixing with a spatula or hands until evenly combined.
- Flavor second dough (hibiscus): Add finely ground hibiscus tea and liquid red or pink food coloring to the second portion, mixing thoroughly.
- Flavor third dough (chocolate): Mix in black cocoa powder, vanilla extract, and optional espresso powder into the third portion until fully incorporated.
- Shape dough cylinders: Roll each dough portion into an 18-inch long cylinder, then cut each in half widthwise to make two 9-inch cylinders per color.
- Assemble pyramids: Brush egg white onto the sides of the orange dough cylinders. Place hibiscus cylinders directly next to the orange ones, brush the top of both with egg white, and place chocolate cylinders on top to form two pyramid shapes.
- Wrap and flatten: Tightly wrap each pyramid with plastic wrap and press on all sides to flatten into triangular shapes.
- Chill dough: Refrigerate the dough pyramids for at least 2 hours until firm. They can be stored in the refrigerator for up to 5 days or frozen for up to 1 month.
- Preheat oven: Heat oven to 325°F (163°C) with racks placed in upper and lower thirds. Lightly grease two baking sheets or line with parchment paper.
- Slice cookies: Unwrap chilled dough and slice into 1/2-inch thick pieces. Space slices at least 1 inch apart on prepared baking sheets.
- Bake polvorones: Bake for 15 to 20 minutes until edges begin to turn golden, rotating pans halfway through for even baking.
- Cool: Remove cookies from oven and allow to cool completely on baking sheets before serving.
- Store leftovers: Keep leftover polvorones airtight at room temperature for up to one week or freeze for longer storage.
Notes
- Ensure butter is at room temperature for easy mixing and smooth dough.
- Sifting confectioners’ sugar avoids lumps and ensures smooth batter.
- Chilling the dough is critical for clean slicing and maintaining shape during baking.
- Optional espresso powder adds subtle depth to the chocolate dough flavor.
- Use parchment paper or greased baking sheets to prevent sticking.
- Allow cookies to cool fully before removing to prevent breakage as polvorones are crumbly.
- You can substitute gluten-free flour for a gluten-free version.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert, Cookie
- Method: Baking
- Cuisine: Spanish
Keywords: polvorones, Spanish shortbread cookies, layered dough, orange zest cookies, hibiscus cookies, chocolate cookies, butter cookies, holiday cookies, melt-in-mouth cookies
