Pan De Polvo Mexican Cookies Recipes

PAN DE POLVO (MEXICAN COOKIES) RECIPE - (3.9/5)

Steps:

• Preheat oven to 350°F. Make some tea out of the cinnamon sticks, anise, and water in a pan and boil. Boil till there is only about 1 cup left. Strain the spices out, so it is a clear liquid. You will only use 1/2 a cup, put that a side. Make the dough, cream the shortening and lard till it is light and creamy looking. Then add the tea and sugar and cream again. Start adding the flour a little at a time. Start with 2 cups. then add the powder cinnamon till the dough has a medium brown color. Now finish adding the rest of the flour. This is a sticky dough, so keep adding flour just until it is not sticky anymore and is workable. Flour the surface, your hands and the rolling pin. and then pull out a workable amount of dough. Roll the dough out till it is a little less the 1/4-inch thick. Cut with round cookie cutter. Bake for 15 minutes. Pull out of the oven to cool on the cooling racks. As soon as touchable, coat them in the sugar/cinnamon bath. The cookies must be warm, so the sugar will melt on them. Put them back on the cooling racks to finish cooling down. Repeat till all dough used and baked.

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.

HOJARASCAS RECIPE

Steps:

• In a large bowl, beat the shortening until light and fluffy.
• Add the sugar, cinnamon, and pinch of salt. Mix until well blended.
• Gently stir in ¼ of the flour and mix. Add another ¼ of the flour and mix. Continue the process until all the flour has been incorporated.
• Refrigerate the dough wrapped in plastic for at least 20 minutes.
• Preheat oven to 325F. Line two baking sheets with parchment paper or lightly grease them with shortening.
• To shape the cookies, divide the dough and, using a rolling pin, roll out the dough to a 1/3-inch thickness on a lightly floured surface. (I prefer to roll out the dough over parchment paper to easily remove the already shaped cookies) Cut out the cookies using a cookie cutter, or just make small balls with the dough and then press them down with your hand
• or the bottom of a glass. Transfer to the already lined baking sheets, leaving about a one-inch space between each cookie.
• Bake for about 20 minutes until the edges are turning light gold. The cookies will be very fragile, so let them cool on the baking sheets before you move them. If you try to move them right away, they will crumble.
• Meanwhile, mix sugar and cinnamon in a small bowl or in a ziplock bag. Dust the cookies with the mixture of sugar and cinnamon and enjoy with a glass of milk.

HOJARASCAS

Steps:

• In a small pot, add 1 cup water and the cinnamon stick.
• Bring to a boil. Turn off heat and set aside.
• Let this cool completely.
• Preheat oven to 350 degrees F.
• In a mixing bowl, add the shortening and sugar.
• Mix well.
• Add salt, vanilla, cinnamon, and mix well.
• Turn mixer off.
• Add 1/2 of the flour. Mix only until combined.
• Turn mixer off again.
• Add the remaining 1/2 of the flour.
• Mix only until combined.
• Turn mixer off again.
• Add half of the cooled cinnamon tea.
• Turn mixer on low.
• Add only the amount of tea necessary to bring the dough together. About 1/2 cup.
• Turn mixer off and dust a clean surface and a rolling pin with flour.
• Place cookie dough on the surface and roll it out evenly.
• Cut out shapes using a cookies cutter.
• Place on an ungreased cookie sheet.
• Bake for 15 minutes.
• Mix the sugar and ground cinnamon in a small bowl.
• Cool the cookies completely on a rack.
• Carefully and gently add each cookie to the bowl and cover with the sugar coating.
• Repeat until all the cookies have been coated.
• Makes about 45 cookies. Enjoy!

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:

• Combine canela, anise and water in a small sauce pan. Bring to a boil; reduce heat and simmer for 3 minutes. Remove from heat and cool completely.
• Pre-heat your oven to 350 degrees. Place the canela sticks (cinnamon) on a baking sheet and warm in oven for 3 minutes. This helps to make the canela easier to grind. In a molcajete or food processor finely grind warmed canela sticks and sugar. Place in a bowl and set aside until ready to dust cookies.
• Combine all of the dough ingredients in a large bowl and knead for 15 minutes, add 1 cup of tea by ¼ cup at a time (with varying temperatures you might not need all the tea) and continue kneading until the dough come together.
• Combine well, then remove dough from the bowl, divide dough in fourths and roll out to ¼ inch thick on a floured board and use your favorite cookie cutter and bake on an ungreased cookie sheet for 12- 15 minutes.
• Remove from oven, allow to cool a few minutes and dust with cinnamon sugar.

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.

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.

PAN DE POLVO (MEXICAN COOKIES)

Steps:

• 1. Combine flour and lard, (I use a pastry cutter) until I add Tablespoon of cinnamon tea one tablespoon at a time, I then use my hands to thoroughly combine the dough and cinnamon tea (see below)until dough becomes clay-dough like. Approx. 3 Tablespoons... refrigerate dough. In Food processor grind 8 cinnamon sticks with sugar until fine, cinnamon will be in bits. Place in a shallow, wide bowl or plate.
• 2. Roll out dough,between wax paper, cut with small round cookie cutter or medicine bottle cap, place on ungreased cookie sheet. Dough should be rolled out to about 1/4 of an inch. Bake 10-12 minutes at 375, (cookies should not brown). Remove from cookie sheet and put in sugar/cinnamon very gently. Lightly coat cookies and gently place in a container. Cookies will melt in your mouth.
• 3. Cinnamon tea----boil 2 or more ( the darker the tea, the better) cinnamon sticks in 1 cup of water, or microwave for 2minutes in microwavable cup. Let cool before adding to flour/lard mixture.
• 4. Update 12-1-18 I've made these using gluten free flour and almond flour both adaptations worked wonderfully
• 5. These cookies are fragile and good ideas to keep them small.