Pan De Polvo (Mexican Wedding Cookies) Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: For the tea:
2 sticks cinnamon
1 1/2 cups water
Sprinkle of Anise Seeds
For the Cookie Dough
Cinnamon Sticks
Anise Seed
3 lbs. flour
1 1/2 lbs. shortening (Crisco or Lard)
1/2 cup sugar
1/2 cup cinnamon tea
Sprinkling
1.5 tbsp. cinnamon
1 cup sugar
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Directions: |
Directions:Tea: place two sticks of cinnamon in water and sprinkle in anise seeds and bring to a boil.
Cookies: 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. Form into small balls. Roll them out and press it into a disk about 1.5″ wide and half an inch thick.
Evenly 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. WATCH THEM!
While the cookies are baking, make a cinnamon-sugar mixture. My ratio is 1.5 tablespoon of cinnamon for every cup. You can add more/less cinnamon if you like. It’s up to you! While the cookies are still warm, gently toss them in the sugar mixture.
Place them on a rack to finish cooling.
Cut out cookies. Bake about 5 minutes or until bottom is brown. Bake at 400 degrees. |
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Number Of
Servings: |
Number Of
Servings:19 dozen cookies |
Personal
Notes: |
Personal
Notes: These cookies are a Mexican tradition around Christmas time and at weddings. Chris made them for the neighborhood one Christmas and often made them for holiday cookie exchanges.
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