Pan De Polvo Mexican Cookies Recipe 395

PAN DE POLVO COOKIES

Steps:

• Boil the anise seed in the water for a few minutes to make the anise tea. While still hot, strain the seeds from the tea. Save 1 cup of liquid and stir in the sugar. Set aside to cool completely. Use a large bowl and combine the flour and baking powder. Work the lard and shortening into the flour mixture by hand throughly. Add the anise tea to flour mixture and mix by hand again. Roll out to about 1/2" thick. Use 1.5" to 3" cookie cutters. Preheat oven to 375 degrees. Cookies can lay close together on the cookie sheet without touching. They expand very little in size. Only one sheet of cookies at a time in the oven! Bake for approximately 15 mins. or until just golden brown. Cover hot cookies with a sugar/cinnamon mixture and let cool.

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.

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.

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 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.