DessertsEasy

Mexican Shortbread Biscuits

Name: Mexican Shortbread Biscuits
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Mexican
Ingredients: 150 g Icing sugar; 100 g Icing sugar for dusting; 1 tsp Ground cinnamon; 1 tsp Vanilla extract; 300 g Plain flour; 200 g Lard; 0.25 tsp Salt

35 min (20 prep + 15 cook) Easy 24 servings Nacional

Edmond Bojalil

Recetas Mexas

Published: 4 Feb 2026 · Updated: 10 Mar 2026

Melt-in-the-mouth shortbread biscuits with cinnamon, dusted in icing sugar.

About this recipe

Polvorones are delicate Mexican shortbread biscuits made with lard (or butter) that literally crumble and melt on your tongue. Flavoured with cinnamon and vanilla, then generously coated in icing sugar, they are irresistibly light and sandy-textured. A beloved treat at celebrations, with a pot of coffee or simply as an afternoon pick-me-up.

History & Origin

Polvorones have their origins in the confectionery tradition of the Andalusian convents in Spain, and arrived in México during the colonial era where they were adapted using lard in place of vegetable fat. In México they became an essential element of Christmas celebrations, weddings and christenings, and each region developed its own variants with pecan, cinnamon, chocolate or orange. Their name comes from the sensation of crumbling to dust (polvo) when bitten, thanks to the high proportion of fat and icing sugar in their preparation. They are traditionally presented wrapped in coloured tissue paper and are a popular gift during the December festivities, alongside other Christmas sweets such as buñuelos and ponche.

Estimated cost

£8.77

Total cost

£0.37

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

313

Calories

Protein

55g

Carbohydrates

11g

Fat

Fibre

136mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Preheat the oven to 170°C. Line a baking tray with greaseproof paper or a silicone baking mat.
2
In a large bowl, beat the lard with the icing sugar for 3-4 minutes using an electric mixer until pale, fluffy and creamy.
💡 Lard is the traditional fat that gives polvorones their characteristic melt-in-the-mouth texture. Butter works too, but the texture will be slightly different.
3
Add the vanilla and cinnamon and beat briefly to combine.
4
Sift the flour with the salt and fold into the lard mixture in two additions, mixing with a spatula or on low speed until a soft dough forms that does not stick. Do not over-work.
💡 If the dough is too soft, refrigerate it for 15 minutes to make it easier to handle.
5
Take tablespoon-sized portions of dough and roll into balls. Place on the tray, leaving 3 cm between each one. Flatten slightly with your fingers or the base of a glass.
6
Bake at 170°C for 12-15 minutes. The polvorones must NOT brown; they should remain pale with just a faint golden tinge on the bottom.
7
Leave to cool on the tray for 5 minutes (they are extremely fragile straight from the oven). Carefully transfer to a wire rack and, while still warm, roll generously in icing sugar. Leave to cool completely, then roll in icing sugar a second time for a double coating.