Polvorones de Limón: Spanish Lime Shortbread Cookies (2024)

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

1. 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.
2. Slowly add the flour.
3. Add the pinch of salt and minced lime zest. A microplane zester works best for this.
4. 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.
5. Gently form each strip onto a round log.
6. 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.
7. Bake 15 minutes or until they turn golden brown on the edges.
8. 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 cookiewith just a hint of rosewater.
Tusenbladstarta is a Swedish dessertthat is like baking 6 big cookies and layering with custard cream.
Tarte Normande is a rustic apple tartwith custard from the Normandy region of France.

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