TRADITIONAL PAN DE POLVO (CINNAMON SUGAR COOKIES)
Steps:
- Make the tea by combining the stick of cinnamon with the water, and boiling for approximately 4 minutes. Remove from heat and set aside.
- Preheat the oven to 350°F (176°C) Combine the 5 cups of the flour, and the sugar, cinnamon, baking powder and shortening or lard in a large mixing bowl. Add 3/4 cup (180ml) of the cinnamon tea. Mix well using an electric mixer, until the dough is smooth. Use the extra cup of flour to hand knead into the dough if it is too sticky. The dough should have a smooth surface, but not be too firm. On a floured surface, roll the dough out to a ¼" thickness (64cm) and cut into 2" (5cm) wide shapes. Place the cookies on a parchment lined cookie sheet.
- Bake for 10-12 minutes, until golden. While the cookies are baking, combine the sugar and ground cinnamon for the topping in a shallow bowl. Remove the cookies from the oven, allow to cool briefly, and roll the warm cookies through the sugar topping mixture. Set aside to cool completely. Roll again in the sugar mixture, if desired.
Nutrition Facts : ServingSize 2 cookie, Calories 264 calories, Sugar 14 g, Sodium 1.4 mg, Fat 16.2 g, SaturatedFat 6.4 g, TransFat 0 g, Carbohydrate 28.8 g, Fiber 2.4 g, Protein 2.7 g, Cholesterol 8.8 mg
PAN DE QUESO (BRAZILIAN CHEESE BUNS)
My husband spent some time in Brazil as an English teacher and this was one of his favorite breads! It is simply delicious and we love serving it with other traditional Brazilian foods (rice, beans, etc). These are best when they are served warm.
Provided by Megan Hunter
Categories Bread Quick Bread Recipes
Time 55m
Yield 24
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease 2 baking sheets.
- Bring water, milk, oil, and salt to boil in a large saucepan. Remove from heat; add tapioca starch and mix well. Let cool, 10 to 15 minutes.
- Transfer tapioca mixture to a large bowl. Add egg and mix well to combine. Fold in Parmesan cheese and knead until dough is smooth but still sticky.
- Scoop out 1 tablespoon of the dough and roll into a small ball; place on baking sheet. Repeat with remaining dough.
- Bake in the preheated oven until golden brown, about 20 minutes.
Nutrition Facts : Calories 69.1 calories, Carbohydrate 7.6 g, Cholesterol 11.1 mg, Fat 3.6 g, Protein 1.8 g, SaturatedFat 1.1 g, Sodium 104.9 mg, Sugar 0.3 g
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
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 (MEXICAN COOKIES)
These cookies are very delicate and crumble easy. I have been making these cookies for over 20 years.
Provided by Tyra Trout @SouthernDutchess
Categories Cookies
Number Of Ingredients 5
Steps:
- Boil a 1/4 cup of water with several cinnamon sticks, to make a cinnamon tea. Once cooled, strain out, the tea will be used to form dough
- Combine lard and flour, I use pastry cutter, add cinnamon tea, one tbsp at a time to form dough, (dough should be clay-dough like). I separate the dough in half form ball wrap in plastic wrap and refrigerate.
- In food processor I grind 8-10 cinnamon sticks with sugar, until sugar is fine, but not powder, there will be chucks of cinnamon. Set a side in a large shallow container
- I roll out the dough between parchment paper. Use a round cookie cutter (about the size of half dollar) and cut out the cookies. Place them on cookie sheet. Bake for approximately 12 minutes.
- After removing from oven, right away I gently use a thin spatula to start place a few cookies at a time into the cinnamon/sugar mixture. Gently and lightly coat the cookies, remove to a plate, continue until all cookies are lightly coated with the sugar/cinnamon
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