Comments on: Polvorones – A Traditional Spanish Christmas Cookie

By: Adriana Bon

Adriana Bon — Mon, 18 Jan 2010 20:25:08 +0000

OMG! i’m from Spain and have never ever made polvorones! I’m definitely gonna try the recipe and review it! you made my day!

By: ccsick

ccsick — Wed, 16 Dec 2009 14:45:54 +0000

I love the weight measurements, but I have nothing to weigh the flour, lard and nuts on………….can you tell me what the measurements are with a cup, etc?? I’ve saved this to my recipe file.

By: yarylovestocook

yarylovestocook — Wed, 16 Dec 2009 01:49:16 +0000

OMG! I cannot wait to try these! I grew up in Puerto Rico and I used to eat these all the time as a little girl. Brings back so many memories, I can’t believe that I forgot about these. Thank you so much for sharing these

By: yoteach

yoteach — Tue, 15 Dec 2009 19:25:43 +0000

My Dad’s side of the family is from Spain, and Mom makes these cookies annually. You can use Crisco instead of lard. Mom doesn’t toast her flour. She uses 1 pound measurements for flour, powdered sugar, and almonds. Mom rolls the dough into long one-inch logs and cuts them into finger-width cookies. Baking them on foil lined cookie sheets help, too. You can slide the foil right off and cool them completely before removing them. I’ve never had them with powdered sugar dusted on top. These cookie freeze well if packaged in air tight containers, too.

By: trendykitchen

trendykitchen — Tue, 15 Dec 2009 17:58:58 +0000

They look amazing!!

Can we replace the lard with shortening or any other fat?