Stardust Sevillanos

Jun 25

Demo and Recipe Below!

Rooted in the Andalusian city of Seville, the polvorón Sevillano is a timeless shortbread made from just a few ingredients: flour, shortening, and sugar. Traditionally cut into circles and dusted with powdered sugar, this tender, crumbly cookie has long held a place on celebratory tables in Spain and Mexican bakeries, especially during holidays and festivals.

For this July, we’re reimagining the classic Sevillano with a spirited, community-centered twist. We’ve taken the same traditional recipe. It shares its roots with the traditional concha sugar topping. We divided the dough into three parts, adding natural red (beet powder) and blue coloring (spirulina powder) while leaving one part white. Shaped into stars of different sizes, these cookies are baked low and slow to preserve their delicate texture and, most importantly, preserve the natural colors. They are then finished in a variety of ways: some are dusted in powdered sugar, some are left plain to let the natural colors shine, and others are topped with sprinkles and a touch of gold dust.

The name Stardust Sevillanos is a reminder that in every bakery, big or small, home or professional, there’s always room for a little celebration. These cookies show us that even the simplest dough can be transformed into something festive. So let your imagination soar and let’s create one star at a time.

Ingredients

Sevillanos Dough

500 grams (3 1/2 cups) unbleached all-purpose flour
300 grams (1 1/2 cups) powdered sugar
300 grams (1 1/2 cups) vegetable shortening

Decoration

Powdered sugar
Red beet and blue spirulina powder
Colorful sprinkles (optional)
Edible glitter (optional)

Equipment:

6-quart electric stand mixer with paddle attachment to mix the dough
One plastic dough scraper
Rubber spatula
Handheld wire whisk
Digital scale with gram capabilities
Rolling pin or wooden dowel
Star-shaped cookie cutters
Sifter for powdered sugar
6, ¼ sheet baking trays or 3, ½ sheet baking trays
Parchment paper

Dough Mixing & Procedure

In a small bowl, whisk powdered food coloring with water to create a smooth slurry in your desired red and blue tones. Set aside.
In the mixing bowl, combine powdered sugar and vegetable shortening. Using the paddle attachment, mix on second speed for 2 minutes.
Scrape down the bowl with a rubber spatula or plastic bowl scraper, then continue mixing on fourth speed for 2 more minutes (this is your creaming stage).
Gradually add flour in increments, mixing on second speed for 1 minute until fully incorporated.
Increase to fourth speed and continue mixing for an additional 2–3 minutes until dough is smooth and uniform.
Remove dough from the bowl and transfer to a lightly floured surface.
Divide the dough into three equal parts, each weighing approximately 366 grams.
Add red and blue food colorings to two of the portions, leaving the third portion white, to create red, white, and blue doughs.
Working one piece at a time, roll each dough to ¼ inch thickness.
Using a star-shaped cookie cutter, cut out cookies in varying sizes and transfer to a parchment-lined baking tray.
Bake at 300°F (148°C) for 12–15 minutes, allowing for carryover baking. Do not overbake—the goal is a pale, tender crumb.
Let cookies cool completely before dusting them with powdered sugar. For best handling, bake the cookies one day in advance.