I loved making these cookies for my annual cookie exchange in December. What I like most is that the cookies are crumbly and light. It’s a Cuban shortbread cookie that’s also made for holidays and special occasions. This is a very old recipe and in its original form was made with lard. This makes about 6 dozen.

  • 16 tbsp (2 sticks) plus 2 tsps of unsalted butter softened
  • 1/2 cup of confectioners sugar plus more for rolling
  • 2 1/2 cups flour (sift before measuring, I used cake flour)
  • 1/4 tsp salt
  • 1 tsp vanilla (I used a little more because I like a stronger vanilla taste)
  • Cream the 2 sticks of butter with the sugar until it is lemon col- ored.
  • Beat in flour, salt, and vanilla making stiff dough. Refrigerate dough until chilled.
  • Preheat the oven to 400F and grease cookie sheet with remain- ing butter (or use parchment paper).
  • Roll dough into 1-inch balls and place them on the cookie sheet.  With a spoon, press down a bit on each cookie.
  • Bake for 14 minutes or until the cookies are lightly golden.
  • As soon as you remove from oven, roll cookies in confectioner's sugar and set them on a wire rack.
  • When they are cool, roll them in sugar again. I used the sifter, as the cookies are very fragile and if handled they make crumble.

Serve at room temperature.