PAN DE POLVO (MEXICAN SHORTBREAD)
Pan de Polvo is traditionally served at Christmas, Weddings, and Quinceneras. This recipe is one of my families favorites at Christmas time, and I know your family will enjoy it also.
Provided by Ernesto Carreon
Categories Dessert
Time 3h
Yield 60 cookies
Number Of Ingredients 7
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
This is a Mexican cookie recipe that is often made for wedding, sweet 15's and birthday parties. Not at all low-fat. It makes between 5 to 8 dozen depending on the size of the cookie. Lard is what gives it that original flavor!!
Provided by babygirl65
Categories Dessert
Time 40m
Yield 60 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 131, Fat 5.3, SaturatedFat 2, Cholesterol 4.9, Sodium 21, Carbohydrate 19.7, Fiber 0.4, Sugar 10, Protein 1.3
PAN DE POLVO
These are also know as "Mexican Shortbread Cookies" or "Mexican Wedding Cookies". To make these a little more bite sized, just halve the amount of dough you make each cookie with. They will bake the same.
Provided by Chef Rangel
Categories Dessert
Time 15m
Yield 12 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 353.3, Fat 22.1, SaturatedFat 10.3, Cholesterol 40.7, Sodium 158.1, Carbohydrate 37.1, Fiber 1.4, Sugar 20.1, Protein 3.1
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