Place the all-purpose flour and confectioners’ sugar in a large bowl.
Mix the ingredients well, then add the shortening to integrate it and form the dough. The right texture of the dough will resemble big clumps at first, but once you keep mixing it, it will stick together yet still be very easy to crumble as you work the dough with your hands.
Divide the dough in half and place one portion on a working surface that has been previously dusted with flour. Preheat your oven to 350º F
Sprinkle your rolling pin and your working surface with flour. Roll the dough until it is ⅜ of an inch thick. You need to make sure the dough doesn’t stick to your table, so add more flour if needed.
Cut the dough into circles using a 3-IN round cookie cutter. Place the circles on a greased baking sheet. Bring the other portion of the dough to the working table to make the rest of the circles. You can also use parchment paper instead of greasing the baking sheets.
Bake the polvorones for 12-15 minutes or until they are firm.
Remove the polvorones from the oven and let them cool, then dust them with confectioners’ sugar using a small sieve. These Polvorones Sevillanos keep well in a plastic container for up to a week at room temperature. They are perfect for enjoying with a cup of coffee.