Polvorosas: Guatemalan Crumbly Shortbread Cookies

The name polvorosa comes from polvo – dust. And that is exactly what these cookies do to you. One bite and you are covered in a shower of powdery, crumbly crumbs. It is impossible to eat a polvorosa neatly. This is part of their charm.

Polvorosas are found in every panaderia in Guatemala, lined up in rows next to champurradas and conchas. They are pale (sometimes tinted slightly yellow), impossibly delicate, with a small well of strawberry or guava jam in the center. The shortening-based dough creates a texture that is less like a cookie and more like a sweet cloud that disintegrates on contact with your teeth.

These cookies require a gentle hand. The dough is soft and crumbly, the baked cookies are fragile enough to break if you look at them wrong, and the powdered sugar coating gets everywhere. But that is the whole point. Polvorosas are not trying to be sturdy or practical. They are trying to be the most delicate, melt-in-your-mouth cookie in the case. And they succeed.

Ingredients

• 1 3/4 cups cake flour (or all-purpose flour)
• 1 cup vegetable shortening or butter, softened
• 1/2 cup plus 1/3 cup powdered sugar
• 1 small egg
• 1/4 teaspoon vanilla extract
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• Strawberry or guava jam for filling
• Yellow food coloring (optional)

Step-by-Step Instructions

Step 1: Cream the fat and sugar. Beat the shortening (or softened butter) with the powdered sugar until very light and fluffy – at least 3-4 minutes. This incorporates air and creates the crumbly texture. Add the egg and vanilla, mixing until combined.

Step 2: Add dry ingredients. Sift together the flour, baking powder, and salt. Gradually add to the creamed mixture, mixing just until a soft, crumbly dough forms. If using yellow food coloring, add a drop now and mix to distribute. Do not overmix or the cookies will be tough.

Step 3: Shape. Take tablespoon-sized portions of dough. Roll gently into balls (the dough will feel soft and slightly oily). Place on a parchment-lined baking sheet. Flatten slightly with your palm. Make a small indentation in the center of each with your thumb.

Step 4: Add jam. Fill each thumb indentation with a small dollop (about 1/2 teaspoon) of strawberry or guava jam. Do not overfill or it will overflow during baking.

Step 5: Bake. Bake at 350F (175C) for 10-12 minutes. These cookies should remain pale – do not let them brown. They are done when the bottoms are just barely golden. Remove from the oven.

Step 6: Cool and dust. Let the cookies cool on the baking sheet for at least 5 minutes – they are extremely fragile when hot and will break if moved. Once firm enough to handle, carefully transfer to a wire rack. Dust generously with powdered sugar.

Como Lo Hacemos en Guatemala (Local Tips)

Shortening makes them crumblier. Butter tastes better, but vegetable shortening produces the classic, ultra-crumbly polvorosa texture. A 50/50 mix of butter and shortening gives you the best of both worlds.

Do not overbake. The second these cookies start to brown, they are overdone. They should be pale and soft out of the oven. They firm up and become crumbly as they cool.

Guava jam is the traditional choice. Strawberry works and is more widely available, but guava (guayaba) jam is the classic panaderia filling. It adds a tropical sweetness that pairs perfectly with the buttery cookie.

Eat over a plate. You have been warned. Polvorosas create a mess. A beautiful, delicious mess. Eat them over a plate or accept your fate.

Find Ingredients in the US

Approximate Nutrition (per cookie)

More Guatemalan recipes: Champurradas (Sesame Cookies) | Canillitas de Leche | Rellenitos

Related: Guatemala Food Guide | Food Prices | Coffee Tours