Polvorones de limón are a Latin take on an old British favorite: shortbread cookies. Buttery and delicious with a hint of lime and dusted with powdered sugar. This is an easy shortbread cookie to make and freeze well too.
These aren't your standard Christmas cookie. As the holiday season draws near, I am sure you might be wracking your brain for different and delicious desserts. I know I always am. I am especially fond of new cookies to add to my tray, at home and at work.
In my younger years I lived in England where I acquired a taste for shortbread. I couldn't get enough. I still can't. Fast forward a bunch of years (no, I am not saying how many) and I still love shortbread. It goes well with coffee, tea, or a tall glass of milk. I am now drooling.
These shortbread cookies are have a hint of lime. The pinched top is a nice decorative touch. By the way, other citrus will work well too: orange or lemon come to mind.
Now in Spain and Latin America these cookies are called polvorones because they are dusted with sugar. The literal translation of polvorones is "dusted ones". As far as cookies go, this is the best shortbread cookies recipe in my book.
Where does the name come from?
So where does shortbread come from, and why is it called shortbread? Well, according to my research, shortbread is a descendant of a medieval baked good called "biscuit bread." Leftover dough was left to harden and dry out; it would then be cooked again.
The term "biscuit" literally means cooked twice. In medieval times shortbread was only eaten at special times, e.g. New Year's. The round shape of the shortbread was associated with the sun, which during the new year was scarce especially in the northern hemisphere.
So, why "shortbread"? Well, the amount of butter used makes the biscuit crumbly. The term short when it is applied to crusts, and biscuits means crumbly; hence the name shortbread.
There are three ways to prepare traditional shortbread. You can make divide a large circle into triangles or "petticoat tails." Rectangles or "fingers", and circles which are called "shortbread rounds".
Tips on Ingredients
- Flour – All purpose flour works just great for these cookies.
- Powdered sugar – Also know as confectioner’s sugar is the one to use.
- Butter – Salted butter, and use a good quality European type butter as it has a high fat content and makes a really great shortbread cookie. I like to bake with Kerry Gold Butter
.
Step by step photos
- Preheat your oven to 350 degrees. Gather the ingredients, butter at room temp, powdered sugar, minced lime zest and a pinch of salt. Cream the butter and sugar.
- Slowly add the flour.
- Add the pinch of salt and minced lime zest. A microplane zester works best for this.
- Roll the dough on a well floured surface and form a rectangle that is about ½ inch thick. The dough is very crumbly but just work in slowly and form it with your hands and then cut into 3 equal width strips.
- Gently form each strip onto a round log.
- Cut ¾ inch pieces and form them into a flat round or square disk and place them on a baking tray with parchment paper. You can place them close since they do not spread while baking.
- Bake 15 minutes or until they turn golden brown on the edges.
- After they have cooled sprinkle with powdered sugar.
Frequently Asked Questions
- How long can I freeze these polvorones de limón shortbread cookies? You can freeze them in an airtight container with freezer paper between layers of cookies. Don't store them until they're cooled. They will store nicely for up to 6 months. This is a great cookie to make in advance for Christmas.
- Do I have to refrigerate the cookies? No, you do not. You can store these in an airtight container at room temperature for about a week.
More ethnic desserts are below. You can bookmark them and try them later or pin them on Pinterest. Enjoy!
Try this classic Spanish style custard: coconut flan has a lovely flavor of coconut and cinnamon.
Pistachio rosewater cookies are a Middle Eastern style shortbread cookie with just a hint of rosewater.
Tusenbladstarta is a Swedish dessert that is like baking 6 big cookies and layering with custard cream.
Tarte Normande is a rustic apple tart with custard from the Normandy region of France.
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Polvorones de Limón: Citrus Shortbread Cookie Recipe
Ingredients
- 1 ¼ cup flour all purpose
- ¾ cup confectioner sugar , plus extra for dusting
- ¼ lb butter softened, European type, salted
- 1 tsp lime zest finely minced
- 1 pinch Kosher salt
Instructions
- Preheat oven to 350'F.
- Grease a cookie sheet, or line with parchment paper.
- Cream sugar and butter. Slowly add in the flour. Add the lime zest, and the salt.
- On a well floured surface roll in to a rectangle and cut into three strips of equal length..
- Roll each strip into a tube. The dough will be quite crumbly, just shape it gently.
- Cut ¾" pieces from each tube, and roll each piece into a ball.
- Pinch the top of the ball to create a raised surface.
- Bake for 15 minutes or until they begin to turn golden,
- Remove from the oven. Cool slightly and then sprinkle with sugar.
Notes
- How long can I freeze these polvorones de limón shortbread cookies? You can freeze them in an airtight container with freezer paper between layers of cookies. Be sure they are completely cooled before storing. They will store nicely for up to 6 months. This is a great cookie to make in advance for Christmas.
- Do I have to refrigerate the cookies? No, you do not. You can store these in an airtight container at room temperature for about a week.
Nutrition
Laura @MotherWouldKnow
What a simple and delicious cookie! I've never seen shortbread that included lime zest before. But I do love the falvor of lime, so I imagine these polvorones must be absolutely divine.
Analida
They are really good Laura! 🙂
Denise Wright
I've never met a cookie I didn't like.....these I'm sure are no exception. You make the most interesting things!
Analida
Thanks Denise for your kind comment. I try!!! 🙂 Have a Happy Thanksgiving.
Sherry
These cookies look fabulous! Thanks for sharing your recipe with us at Merry Monday.
Analida
Thanks Sherry.
GiGi Eats
if I could eat these, I would be addicted, I am sure of it!
Analida
🙂
Kate
Hi Laura,
These look delicious! I am wondering if you think the dough would freeze well if I wanted to bake some of the cookies now and save some dough for later.
Thanks!
Kate
Analida
Kate, I am not quite sure if it would work. I have never tried it. What will probably work is if you bake the cookies and then freeze them once they are baked.
Faye Wilkerson
Oh my another great cookie recipe to add to my collection.
Analida
Thanks Faye. 🙂
Caroline | carolinescooking
I don't remember these from my time in Spain but I love both lemon and shortbread so sure I would like them!
Analida
They are really good Caroline.
Analida
LOL! I think so. 🙂
Cathy
I had a friend growing up whose Mom would make these! I love the lime flavor! 🙂
Cathy
Analida
thanks for sharing Cathy! Yes, the lime flavor is great!!!
Maeve
Muy Bien, Gracias!!
Analida
🙂
The Blog By Taina
Los polvoronos son una de las galletas favoritas de mi esposo, yo creo que estas le encantaria.
Analida
Me alegro Taina. Tienes que preparselas entonces!
Beth (OMG! Yummy)
Love the touch of lime in these - my lime three overflows at the moment!
Analida
Thanks Beth! I simply love these!!
Annie Hall
Sounds delicious! I want to go and make some NOW! x
Analida
🙂 Hi Annie, they are very easy to make. You should go make a batch!
April J Harris
I adore shortbread, especially shortbread spiked with citrus! Your Plovorones de Limón look and sound wonderful. Pinned and scheduled to share on our Hearth and Soul Facebook page. Thank you for sharing with us at Hearth and Soul, Analida.
Analida
Thank you again April. These are among my favorites. I also love anything citrus.
AmandaSmith
Thanx! Very cool recipe! By the way, in college I always chose a baking theme for my theses. On this website essayexplorer.com you can find a service. which will make you an essay on any topic.