Best 3 Pan De Polvo Mexican Shortbread Recipes
Pan de polvo, also known as Mexican shortbread, is a traditional Mexican cookie that is enjoyed by people of all ages. It is a sweet and crumbly cookie that is often served with coffee or tea. The recipe for pan de polvo is simple, and it can be made with just a few ingredients. The most important ingredient in pan de polvo is flour, which is used to create the cookie's crumbly texture. Other ingredients that are commonly used in pan de polvo include butter, sugar, eggs, and vanilla extract. Pan de polvo can be made in a variety of shapes and sizes, and it can be decorated with a variety of toppings, such as sprinkles, nuts, or chocolate chips.
Check out the recipes below so you can choose the best recipe for yourself!
KETO PAN DE POLVO
These Mexican shortbread cookies are enjoyed during weddings, Christmas and quinceañeras! The keto pan de polvo's are just sweet enough with a hint of cinnamon!
Time 25m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 125 calories, Carbohydrate 2.5 grams carbohydrates, Fat 12.5 grams fat, Fiber 1.3 grams fiber, Protein 2.5 grams protein, ServingSize 1
PAN DE POLVO (MEXICAN COOKIES) RECIPE - (3.9/5)
Provided by cherichavez
Number Of Ingredients 8
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)
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.
Tips:
- Use high-quality ingredients, especially the flour and butter. This will make a big difference in the final product.
- Make sure the butter is cold before you start mixing it with the other ingredients. This will help to create a flaky dough.
- Don't overmix the dough. Overmixing will make the cookies tough.
- Chill the dough for at least 30 minutes before baking. This will help to prevent the cookies from spreading too much.
- Bake the cookies in a preheated oven. This will help to ensure that they cook evenly.
- Don't overbake the cookies. Overbaking will make them dry and crumbly.
Conclusion:
Pan de Polvo is a delicious and easy-to-make Mexican shortbread cookie. It is perfect for any occasion, and it can be enjoyed by people of all ages. With a few simple ingredients and a little bit of time, you can make this delicious treat at home. So what are you waiting for? Try Pan de Polvo today!
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