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Olga - posted on 05/29/2011

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PAN DE POLVO (MEXICAN WEDDING COOKIE)

3 lbs. flour (Gold Medal)
1 1/2 lbs. shortening (Crisco)
1/2 c. sugar
1/2 to 1 c. cinnamon tea

Combine flour and sugar. Cut in shortening. Add 1/2 cup cinnamon tea. If more tea is needed to hold together flour/shortening mixture, add a very little at a time. Divide dough into 3 equal parts, form into balls. Roll out between 2 pieces of waxed paper. Roll to about 1/8 inches. Cut out cookies. Bake about 5 minutes or until bottom is brown. Bake at 400 degrees. Yields: 19 dozen cookies.
Dip into sugar and cinnamon while warm. (Powder some sugar by placing small amounts of sugar into blender. Add stick of cinnamon to sugar while in blender. Add cinnamon according to taste.)

While cookies are baking, mix cinnamon and sugar and set aside. When done, remove cookies from the oven and gently toss in cinnamon sugar mixture. Allow to cool and serve alone or with Mexican hot chocolate.

Christine - posted on 05/28/2011

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Pan de Polvo

2 sticks Mexican cinnamon, whole (about 4 inches long)
1 tsp anise seed
1 ½ cup water

1/3 cup unsalted butter
1/3 cup butter-flavored shortening
½ cup sugar
1 tsp almond extract
2 ¼ cup all purpose flour
2 tsp baking powder
¼ tsp salt

2 Tb ground cinnamon
4 Tb sugar

Preheat oven to 375 degrees. Place cinnamon sticks, anise seed and water in a small saucepan and bring to a boil. Reduce heat and allow to simmer gently for 5-7 minutes. Remove from heat, strain, and set liquid aside to cool.

In a separate bowl (or in the bowl of a stand mixer,) cream butter, shortening, and sugar until light and fluffy. Once creamed thoroughly, add almond extract. Meanwhile combine flour, baking powder, and salt. Add ¼ cup cinnamon water to creamed mixture, adding slowly until all liquid is absorbed. Add flour mixture and blend until dough is uniform. Chill dough for 15 minutes or until it can be handled easily. Roll dough into 1 inch balls and place on an ungreased cookie sheet. Bake for 15-20 minutes, or until the edges of the cookie begin to brown slightly.

While cookies are baking, mix cinnamon and sugar and set aside. When done, remove cookies from the oven and gently toss in cinnamon sugar mixture. Allow to cool and serve alone or with Mexican hot chocolate. Yield: 3 dozen

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