Polvorones Matanceros

Polvorones are mostly common during winter, but these sweet and crumbly vanilla sugar cookies are good any time of the year! They can actually be found at virtually any Latin market in Miami. In Spain, these are made with almond flour and lard, but the Cuban version is a lot more simple.

The full recipe yields about 100 polvorones, but if you are making these for a smaller gathering, or for yourself, Nitza also provides the measurements for 33 polvorones.



Time: about 45 minute total
Makes approximately 100 (or 33) polvorones

Ingredients (for 100):           Ingredients (for 33):
2 cups Crisco         ⅔ cup Crisco
2 cup white sugar         ⅔ cup white sugar
3 eggs                 1 egg
1 tbsp. vanilla         1 tsp. vanilla
7¾ cups flour         2⅔ cups flour
1 tsp. salt                 ⅜ tsp. salt
1 tsp. baking powder ⅜ tsp. baking powder

  • Preheat the over to 350°F
  • Beat the eggs and vanilla in a bowl 

  • Cream the Crisco and sugar together until it forms a paste
  • Mix in the beaten eggs and vanilla until well incorporated
  • Little-by-little, sift in the flour, salt, and baking powder, gently kneading until well combined. Careful not to overmix, it is supposed to be crumbly
  • Roll the dough between two sheets of parchment paper until it is about ¼ in. thick
  • Cut out circles of about 2-inches in diameter
  • Place polvorones on a pan lightly greased with Crisco
  • Bake for about 20 minutes
  • Allow to cool completely before serving

Notes & Comments:
  • Careful not to over-knead. This will cause gluten to be released, causing them to become hard cookies. They should fall apart very easily.
  • Instead of rolling out the dough into a sheet, you can just roll 1-inch balls in you hand, then press down with a flat surface.
  • There are polvoron molders that can be bought on Amazon. These are convenient and make the perfect size every time.
  • Although not stated in the recipe, it is most common to powder the tops of each with white sugar before baking. Some people also put a small ball of guava paste in the middle of each polvoron.
  • I'm pretty sure you can use butter or lard instead of Crisco. I believe lard is traditionally used.

Receta Original:


2 taza de Crisco
2 tazas azúcar blanca
3 huevos
1 cda. de vainilla
7¾ tazas de harina
1 cdta. de sal
1 cdta. de polvos Royal

Encienda el horno a 350°F. Una la manteca y el azúcar hasta formar una pasta, añádale los huevos batidos y la vainilla, revolviendo hasta que esté todo ligado. Añádale poco a poco la harina cernida con la sal y los polvos Royal. Amáselo hasta que esté todo unido. Extienda la masa con el rodillo entre do pedazos de papel encerado hasta que tenga espesor de un cuarto pulgada, córtelo con un cortado redondo de dos pulgadas de diámetro. Coloque los polvorones en tarteras ligeramente engrasadas con Crisco y hornéelos unos 20 minutos. Da aproximadamente 100 polvorones.
Si desea hacer solo unos 33 polvorones emplee las siguientes cantidades:

⅔ taza de Crisco
⅔ tazas azúcar blanca
1 huevo
⅜ cdta. de Royal
2⅔ tazas de harina
1 cdta. de vainilla
⅜ cdta. de sal