Crumbly Spanish biscuits made from lard and traditionally eaten at Christmas. Polvoron is from the Spanish word for dust, they are a kind of crumbly shortbread. They are made mostly in the Andalusia region. They are also known as mantecados.
You can use butter instead of lard but lard is the traditional recipe. I have not used butter, it may be nicer but you will not get the original traditional taste.
You can add chopped almonds, pecans, pistachio or other nuts to the dough for a nice crunch.
You can sprinkle the tops with sesame seeds for a different flavour or cover in chocolate.
Authentic taste but think I might try using butter next time for a different flavour as they were not to everyone's taste. - 28 Apr 2011
Took the hard work out of it by mixing the ingredients in a food processor like I do shortcrust pastry. I was not convinced the biscuits were done after five minutes so I ended up leaving them in for about 15 mins and I am still not convinced that they were cooked. The consistency was similar to fudge and did not taste nice at all. - 03 Jul 2017