Traditional Spanish cookies are a great way to celebrate, like for a World Cup win

Millions of people can trace their heritage to Spain or another Spanish-speaking country. The customs unique to Hispanic countries contribute to the rich tapestry of many local neighborhoods, and food is one of the easiest ways people share their heritage with others. Recipes may be passed down through generations and serve as a way to bring people together.

Polvorones are a traditionally baked, crumbly Spanish shortbread made with a few ingredients. While they are especially popular during the holiday season, these cookies also can be enjoyed at other times of the year, including during National Hispanic Heritage Month between September and October (or when they win the World Cup). Try this recipe for “Polvorones With Chocolate Glaze and Sesame Seeds” courtesy of Lines+Angles.

Polvorones With Chocolate Glaze and Sesame Seeds

Makes 28 cookies, approximately

For the cookies:

1/3 cup ground pecans

2/3 cup confectioner’s sugar

21/4 cups all-purpose flour

1/8 teaspoon salt

1/2 cup unsalted butter, cold and cubed

1/2 cup lard, cold and cubed

1 large egg

For the glaze:

1/4 cup cocoa powder

3 tablespoons water

1 tablespoon light corn syrup

2 tablespoons butter

3/4 cup confectioner’s sugar

1/2 teaspoon pure vanilla extract

To decorate:

2 tablespoons sesame seeds

1. For the cookies: Preheat the oven to 350 F. Line two large baking sheets with parchment paper.

2. In a mixing bowl, mix together the pecans and sugar until combined. Set aside.

3. Combine the flour and salt in a separate mixing bowl. Add the butter and lard and work the fats into the flour to a coarse, crumbly dough.

4. Add the pecan and sugar mixture to the dough and work it in with your hands. Add the egg and combine everything together, thoroughly, until it comes together as a ball of dough.

5. Roll pieces of the dough into 1-inch balls using floured hands.

6. Place on the baking sheets, well-spaced apart; flatten slightly with your fingers.

7. Bake until light golden brown, 12 to 15 minutes. Let cool on the baking sheets for 10 minutes before transferring to cooling racks to finish cooling.

8. For the glaze: Combine the cocoa, water, corn syrup, and butter in a saucepan. Cook over low heat, stirring occasionally, until the mixture thickens, 3 to 4 minutes. Remove from the heat.

9. Gradually stir in the sugar and vanilla, beating until smooth.

10. Drizzle the glaze over the polvorones and sprinkle with sesame seeds. Leave to set.