It’s up to you! While the cookies are still warm, gently toss them in the sugar mixture. You can add more/less cinnamon if you like. My ratio is 1.5 tablespoon of cinnamon for every cup. While the cookies are baking, make a cinnamon-sugar mixture. I like to roll it and press it into a disk about 1.5″ wide and half an inch thick. It will slightly resemble pie crust dough.įorm into balls, using a cookie scoop to measure the size. In a separate bowl, mix flour, salt and cinnamon.Īdd the flour mixture to your sugar mixture 1-2 cups at a time. Great with a hot cup of coffee or perhaps some Mexican hot chocolate? While the cookies are still warm, gently toss them in the sugar mixture. Combine flour and lard, (I use a pastry cutter) until I add Tablespoon of cinnamon tea one tablespoon at a time.
#Pan de polvo recipes how to#
You can add more/less cinnamon if you like. How To Make pan de polvo (mexican cookies) 1. I like to roll it and press it into a disk about 1.5″ wide and half an inch thick.Įvenly space them on a cookie sheet (I could fit 15 on mine) and bake them for about 20 minutes or until they turn light brown on the edges. I’m also told you can freeze it, but I haven’t tried.įorm into balls, using a cookie scoop to measure the size. You can wrap two and put them in the fridge for later, or the next day. Mix it very well, getting the tea to permeate the entire dough.ĭivide the dough into 3 equal parts. Slowly add in the cinnamon anise tea (up to 1 cup). It will slightly resemble pie crust dough. This makes A LOT of dough and you may need to put it into a bigger bowl.
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Add the flour mixture to your sugar mixture 1-2 cups at a time. In a separate bowl, mix flour, salt and cinnamon. Set aside to cool.Ĭombine 2 cups of sugar and the shortening. Place the cinnamon sticks and anise into 1.5 cups of water in a small saucepan and bring to a boil.
#Pan de polvo recipes plus#
Sharing is caring.ġ teaspoon ground cinnamon plus 1 tablespoon, separated We have a lot of Christmas parties to go to, so I’m SURE it will be used up. I made the whole thing, split my dough in thirds and refrigerated it for another day. You could halve it or even third it and still get a substantial amount. Like, over 10 dozen in the size I made, more if you roll out your dough and make smaller cookies. He knew it by memory! I changed it only slightly to add in some extra spice, but yah…here it is! They pretty scrumptious. I checked online and there are so many variations, I didn’t know how to narrow it down.įast forward to this past weekend and my GRANDPA shares this one he uses. I asked for the recipe and she struck me DOWN, guys. canela en polvo (powder cinnamon), arroz de grano corto (short grain rice), cascara de limon (lemon peel), rama de. They’re a Mexican tradition around Christmas time and at weddings. Pan De Polvo (Mexican Shortbread) Recipe. Let me start at the beginning? Another aunt of mine always makes the best pan de polvo cookies. I hope you enjoy this first one, as it took a while to get down. My aunt is hosting a cookie exchange this weekend, so I’m trying some recipes out. We’ve been buying a lot online and so it comes to us in a box and…well, there hasn’t been a reason for us to wrap those, you know? I’ll eventually make them pretty, but right now my boys can’t see what they’re getting so it’s ok.ĪNYWAY, I am here with a recipe! I’ll share a few with you over the next week or so. We actually JUST got our tree up the other day and I’ve only wrapped one gift. Put them back on the cooling racks to finish cooling down.Good evening, lovelies! How are your Christmas preparations coming along? TEN DAYS LEFT! Ah! I can hardly believe it.
The cookies must be warm, so the sugar will melt on them.
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Pull out of the oven to cool on the cooling racks.Īs soon as touchable, coat them in the sugar/cinnamon bath. Roll the dough out till it is a little less the 1/4-inch thick. and then pull out a workable amount of dough. This is a sticky dough, so keep adding flour just until it is not sticky anymore and is workable.įlour the surface, your hands and the rolling pin. then add the powder cinnamon till the dough has a medium brown color. Start adding the flour a little at a time. Then add the tea and sugar and cream again. Make the dough, cream the shortening and lard till it is light and creamy looking. You will only use 1/2 a cup, put that a side. Strain the spices out, so it is a clear liquid. Boil till there is only about 1 cup left. Make some tea out of the cinnamon sticks, anise, and water in a pan and boil.