Mexican shortbread cookies (Polvorones Mexicanos) from Mexican Everyday: Easy, Full-Flavored, Tradition-Packed (page 312) by Rick Bayless and Deann Groen Bayless

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for topping suggestions.

  • averythingcooks on November 06, 2023

    I make a lot of different shortbreads and sadly this one was not overly successful. The dough was VERY dry & the only way to even remotely bring it together was to wet my hands with heavy cream. I was then able to roll it out as instructed but it certainly wanted to fall apart as I was cutting/transferring the chilled cookies to the baking sheet. I went with the option of sprinkling the warm cookies with cinnamon sugar and honestly - they absolutely needed that hit of sugar.

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