Captivating your taste buds with its delectable and crumbly texture, Mexican Shortbread known as "Polvorones" is a true culinary gem symbolizing warmth and hospitality. Originating in the heart of Mexico, these traditional cookies embark on a journey of flavors, blending diverse ingredients that unveil a harmonious symphony of sweet, nutty, and savory notes. As you embark on this culinary adventure, let's unravel the secrets behind crafting the perfect Mexican Shortbread, exploring variations, essential ingredients, and techniques that will transform your kitchen into a haven of delectable aromas.
Here are our top 3 tried and tested recipes!
PAN DE POLVO (MEXICAN SHORTBREAD)
Pan de Polvo is traditionally served at Christmas, Weddings, and Quinceneras. This recipe is one of my families favorites at Christmas time, and I know your family will enjoy it also.
Provided by Ernesto Carreon
Categories Dessert
Time 3h
Yield 60 cookies
Number Of Ingredients 7
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.
MEXICAN SHORTBREAD COOKIES
Provided by Molly O'Neill
Categories dessert, side dish
Time 2h40m
Yield About 20 cookies
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees. Spread the almonds and the flour on separate baking sheets. Place both in the oven and bake until the almonds are toasted and the flour is a deep creamy color, about 12 to 15 minutes, stirring the flour and the almonds once. Set aside to cool completely.
- Place the almonds and the sugar in a food processor and process until the nuts are ground. Sift the flour with the salt and baking powder into a large mixing bowl. Stir in the almond mixture. Add the butter and shortening, working it in with your fingers until you have a crumbly dough.
- Press the dough together, flatten and wrap in plastic wrap. Refrigerate for 2 hours.
- Butter a cookie sheet well. Unwrap the dough and place it on top of the plastic wrap; cover it with another sheet of plastic wrap. Using a rolling pin, roll the dough out between the sheets of plastic with quick, short movements until it is about 1/4 inch thick; it will be crumbly around the edges.
- Using a cookie cutter 2 inches in diameter, cut out as many cookies as you can. Transfer them to the cookie sheet with a spatula, being very careful or they will break apart. Gather up the remaining dough and roll out and cut out more cookies. Repeat until all of the dough has been used.
- Bake the cookies on the top rack of the oven until they are pale golden in color, about 10 to 15 minutes. Sift the confectioners' sugar over them and set them aside to cool before removing them from the cookie sheet. Store the cookies in an airtight container.
Nutrition Facts : @context http, Calories 112, UnsaturatedFat 4 grams, Carbohydrate 12 grams, Fat 7 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 2 grams, Sodium 52 milligrams, Sugar 4 grams, TransFat 0 grams
MEXICAN SHORTBREAD
Mexican chocolate consists of grainy chocolate disks flavored with sugar, cinnamon, almonds and vanilla, used to prepare Mexican hot chocolate beverage and in mole sauces. It is usually available in Mexican sections of supermarkets. Substitution for Mexican Chocolate if you cannot find it: One ounce of semisweet chocolate, 1/2-teaspoon ground cinnamon and one drip of almond extract can substitute for 1-ounce of Mexican chocolate.
Provided by invictus
Categories Dessert
Time 25m
Yield 8 wedges
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees.
- Cream margarine and sugar together in bowl. Stir in flour, cornmeal, cinnamon and salt. Pat dough into 8-inch pie pan. Bake until golden, about 10 minutes.
- Meanwhile, melt chocolates with milk in double boiler. Stir until smooth.
- When shortbread is done, immediately score into 8 sections with knife while shortbread is still hot.
- Drizzle melted chocolate on top, allow to cool before cutting into wedges.
Tips:
- Use chilled butter: This will help to keep the dough from spreading too much in the oven.
- Cream the butter and sugar together until light and fluffy: This will help to incorporate air into the dough, making it light and tender.
- Add the eggs one at a time, beating well after each addition: This will help to prevent the dough from curdling.
- Stir in the flour and baking powder until just combined: Overmixing will make the dough tough.
- Chill the dough for at least 30 minutes before baking: This will help to firm up the dough and make it easier to handle.
- Bake the shortbread cookies in a preheated oven: This will help to ensure that they bake evenly.
- Let the cookies cool completely before serving: This will help to prevent them from crumbling.
Conclusion:
Mexican shortbread cookies are a delicious and easy-to-make treat that can be enjoyed by people of all ages. They are perfect for parties, potlucks, or simply as a snack. With a few simple ingredients and a little bit of time, you can create a batch of these delicious cookies that will be sure to please everyone.
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