Pan De Polvo Mexican Shortbread Food

KETO PAN DE POLVO

Steps:

• Place your cinnamon stick (and anise) into a cup. Add your boiling water and let it sit until it is room temperature.
• Place your butter, almond flour, baking powder and xanthan gum in a mixing bowl.
• Use a hand mixer (or do it by hand) to mix the butter and almond flour until it becomes a coarse, soft graham cracker type mix.
• Slowly pour in 1/4 cup (60ml) of the cool cinnamon/anise water into the dough. Make sure it is cool otherwise it will melt the butter.
• Use your hands to knead the almond flour into a smooth dough. Wrap in seran/cling wrap and refrigerate for 30 minutes.
• Take out the dough and keep it in the seran/cling wrap while you use your hands to roll it into a long log shape.
• Take off the cling wrap and cut the log into pieces. It should make roughly 20 cookies.
• Place on a cookie sheet lined with parchment paper and bake for 10-12 minutes at 350°F / 175°C
• While the cookies bake, whisk together the sugar substitute and cinnamon.
• Once the cookies come out of the oven, sprinkle with the cinnamon sugar and let cool.

PAN DE POLVO

Steps:

• Preheat oven to 325°F.
• Using an electric mixer, cream together butter, ½ cup of the confectioner's sugar, vanilla and almond extracts in a large bowl and mix for 3 minutes.
• Gradually add the flour and salt. Use the mixer for the first cup of flour and then work in the remaining flour and finely chopped pecans by hand with a wooden spoon. Dough will be stiff.
• Form dough into balls (l level tablespoon each) and flatten to a coin shape. Place on ungreased baking sheet, 1 inch apart. Bake at 325° F on middle oven rack until light golden brown, 15-20 minutes.
• Let cookies stand for about 1 minute. Place the remaining sugar in a shallow dish. Roll the cookies in the sugar to coat completely. Makes about 3 dozen cookies.

PAN DE POLVO (MEXICAN SHORTBREAD)

Steps:

• Preheat oven to 375 degrees.
• Cut shortening into flour until mixture resemble coarse corn meal.
• Add hot cinnamon and 1/4 cup anise tea and kneed dough until smooth.
• This will take a while.
• Roll dough into 1 inch diameter logs about 12 inch long.
• Cut logs into 1/4 in thick circles.
• Place close together on cookie sheet, but not touching.
• They spread very little to not at all.
• Bake for 15 to 20 minutes, or until bottom side of cookie become lightly golden brown, and when cookie is cut in half, it looks baked all the way through.
• Combine granulated sugar and ground cinnamon.
• While cookies are still hot, roll each one in sugar and cinnamon coating with a fork until well coated.
• Place the cookies on cooling rack and cool completely.

PAN DE POLVO

Steps:

• First make tea. Use 1 cup of water and 1 tbsp of Anise seed. Let it cool and set aside.
• Second get 1 tbsp of Anise seeds and crush in a mortar, set aside.
• Third make cinnamon sugar mix to dip hot cookies in, set aside.
• You are going to need 2 large bowls.
• In a large bowl, mix flour, salt and baking powder, set aside.
• In another large bowl, mix sugar, lard, crushed Anise seeds, and Anise tea until smooth. (may not need all of the tea, just eyeball it).
• Add flour mix, one cup at a time. Dough should be soft.
• SUGGESTION: Let dough rest for couple of hours or overnight. The Anise seeds will create a wonderful flavor!
• Lightly flour rolling surface. Roll out dough about 1/4 inch thickness. Use a heart shape cookie cutter or any small cookie cutter you like.
• Preheat oven to 400. Bake in an ungreased cookie sheet or stone for about 10 minutes or until edges are light brown.
• Remove from cookie sheet, let cookies cool about 2 minutes then roll warm cookie in cinnamon-sugar mix. (careful not to break cookie).
• *lard is recommended but you can use Mrs. Tucker's shortening, it works just as well. DO NOT USE OIL.